Cherry Ripe Chocolate Truffles


These yummy cherry and coconut chocolate covered balls are a real treat with no guilt attached. I was inspired by the flavours and texture of everyone’s favourite cherry ripe chocolate bar. And although these truffle like balls look decadent and naughty, inside they are 100% grain-free, dairy-free, raw, vegan and with only natural sweetness from cherries and maple syrup.  They are easy to make and if you don’t eat them all in one seating they will last for up to 5-6 days in the fridge.

Let me know what you think of this recipe in the comments below. Do share with friends and family, or bookmark it for later on Pinterest. Snapping it for Instagram? Tag @eatdrinkpaleo so I can find it.

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Irena x

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Cherry Ripe Chocolate Truffles
Recipe type: Dessert
Serves: 20-22 balls
Prep time:
Total time:
This recipe has been slightly amended from the original. I have taken out the macadamia nuts and reduced the amount of cherries for simplicity.
  • 2½ cups pitted tinned cherries (I used Marco Polo cherries in natural juice)
  • 2 cups hazelnut or almond meal (ground)
  • 2 tablespoons quality maple syrup or honey
  • 1½ tablespoons coconut oil
  • 3 cups desiccated coconut, unsweetened
  • 1 teaspoon flaxseed oil (you can leave it out but I take Omega-3's wherever I can)
  • ⅔ bar of dark, dairy-free chocolate grated - I used 85% dark chocolate from Alter Ego as it contains no dairy. You can use whatever you like as long as it has very little sugar. Otherwise you can coat the balls in raw cacao powder
  1. Drain the cherries and place in a food processor or a blender together with the nut meal, maple syrup and coconut oil. process until thick, consistent mixture. Transfer to a bowl.
  2. Mix in the coconut, and drizzle the flaxseed oil if using. Combine with a spoon or your hands until well incorporated. You should end up with a thick but slightly moist mixture.
  3. Using your hands, roll a small amount of the mixture into walnut size round balls. Spread a layer of grated chocolate on a wooden board or a flat plate. Roll the balls in chocolate until well coated and set aside on something flat like a cutting board or a tray.
  4. Cover with cling wrap or a towel and refrigerate for 2-3 hours before serving. Keep in an air-tight container or covered with cling wrap in the fridge for 5-6 days.



  1. Tammi says

    Can you include the recipe and instructions for the macadamia nut version, possibly the original recipe and nut-free? Do you grind up the macadamia nuts and add them? We love our macadamias.

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