Cherry Ripe Balls

🧂 Ingredients

• 2.5 cups cherries

  pitted and tinned, I used Marco Polo cherries in natural juice
• 2 cups hazelnut meal

  or almond meal, ground
• 2 tablespoons quality maple syrup

  or honey
• 2 tablespoons coconut oil
• 3 cups desiccated coconut

  unsweetened
• 80 grams dark chocolate

  shredded on a grater, I used 85% dark chocolate bar from Alter Ego as it contains no dairy and is very low in sugar. You can use whatever you like as long as it has very little sugar. Otherwise, you can coat the balls in raw cacao powder.

Instructions

• 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 it’s a thick, consistent
  mixture. Transfer to a bowl.
• 2 Mix in the coconut. Combine with a spoon or your hands until well incorporated.
  You should end up with a thick but slightly moist mixture. If it feels too wet,
  add more nut meal and/or shredded coconut.
• 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.

Nutrition Info