Cherry Ripe Chocolate Truffles

cherry ripe chocolate truffle recipe

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.

Ingredients

  • 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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Comments

  1. Stephanie says

    I’ve just discovered this recipe which looks amazing! I’d love to make this in a nut-free version. What can I use to substitute the macadamia nuts and hazelnut meal please?

    • imacri says

      I would add more desiccated coconut and maybe some coconut flour. I’ll try making a nut free version (technically coconut is not a nut and generally safe for anyone with nut allergies).

  2. Stephanie says

    I want to make these but a nut-free version. What can I use as substitutes for the macadamia nuts and hazelnut meal please?

  3. Catsie says

    Did you use sour cherries for these or a different type? The only Marco Polo cherries my boyfriend could find were sour. He wants to make these this weekend but I want to make sure he’s got the right kind of cherry first!

    • imacri says

      Hi Catsie, the cherries are a little sour, it’s the right type. You could use fresh cherries too but you will have to take the pits out. Also, depends if those are in season.

      Irena

  4. says

    Thank you for sharing this recipe. I was just thinking about some cherry ripe truffles and know I’ve found them! I can’t wait to give these a try – they look too yummy!

  5. Sally says

    Do you have a list of Stockists – you have fab products like Alter Ego Chocolate and shaved coconut but I can’t find anywhere.

    Thank you

Trackbacks

  1. [...] grandma has). I surfed the interwebs for some recipes and found inspiration in ones by Dan Lepard, Irena, Cadbury® (makers of Cherry Ripe)  and a clever truffle coating technique by Steph. Overall [...]

  2. [...] Or, how about freezer nut butter fudge, peppermint chocs, beetroot bonbons (!) or my own brazil nut choc – which you can make in tons of variations? A quick truffle recipe would simply be melted choc or cocoa powder mixed well with date puree and a nut or seed butter and rolled in coffee, cocoa or coconut maybe. Or how about these cherry truffles? [...]

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