Recipe: Cherry Ripe Chocolate Truffles
These yummy cherry and coconut chocolate covered balls are a real treat with no guilt attached. I was inspired by 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.
- 3 cups pitted cherries (I used Marco Polo cherries in natural juice)
- 10 macadamia nuts
- 3 cups shredded coconut, unsweetened
- 2 cups hazelnut meal (ground hazelnut)
- 2 tbsp pure maple syrup
- 1 1/2 tbsp coconut oil
- 1 tsp flaxseed oil (you can leave it out but I take Omega-3’s wherever I can)
- 2/3 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.
- Drain cherries and place in a food processor or blender together with macadamia nuts. Process until you have a thick, fairly smooth mixture of finely diced cherries and macadamia. You can use a knife but it will be hard to get a super fine texture by hand.
- Mix in shredded coconut, hazelnut meal (you can always grind hazelnuts yourself), coconut oil and maple syrup. Combine with a spoon or your hands until well incorporated. You should end up with a thick but moist mix.
- Using your hands, roll small amounts of mixture into walnut size round balls. Spread a layer of grated chocolate on a wooden board or flat plate. Roll newly formed truffle balls in chocolate until well coated and set aside on a something flat like a chopping board or a tray.
- Cover with a glad wrap or a towel and refrigerate for a few hours before serving. Keep in an air-tight container or covered with glad wrap in the fridge.
Preparation time: 25 minutes
Number of servings: 20-22 balls