I have been meaning to post this recipe for around eight months. I thought I was going to have to wait until cherry season came around again, but then I made the delightful discovery that they taste just as good with frozen cherries! So now these chocolate cherry and coconut truffles can be a year round treat.
If it is cherry season when you read this, then lucky you. The only downside is you are going to have to pit the cherries yourself, which can leave the kitchen looking like there was a cherry massacre if you are not careful. But do not fear, there is a simple kitchen hack that will save you! Check out a video I posted a while ago here (scroll down the page), which will save your kitchen and your hands.
Whatever time of year you make these, I hope you love them as much as I do. With fruit as the only sweetener and a base of nuts they are a pretty healthy way to meet your chocolate cravings. I’d love for you to try them out and let me know what you think!
- ¾ Cup Fresh or Frozen Pitted Cherries
- ⅔ Cup Ground Hazelnuts or Almonds
- ⅓ Cup (well packed) Pitted Dates (approx. 10 dates, less if you are using medjool dates)
- ¼ Cup Cacao or Cocoa Powder*
- 1 Tablespoon Coconut Oil
- ⅓ Cup Dessicated Coconut (plus approx. 3 heaped tbsp. extra for rolling)
- *Add more of less of this according to your taste and the type of cacao/cocoa powder you use. I use raw cacao or if I cannot find that a high quality cocoa powder without sugar in it.
- Combine all ingredients in a food processor. Blend until all ingredients are broken down and mixture is well combined. You are aiming for a sticky consistency that will hold together well when you roll it into a ball. If you find the mixture is too wet you can add a little more of either the ground nuts, coconut or cacao and mix well. Turn off the food processor and remove the mixing bowl from the stand. Remove the blade and place somewhere safe.
- Wash and dry your hands. Sprinkle some desiccated coconut onto a plate or a cutting board. Using a teaspoon, spoon out a scoop of the mixture and roll it into a ball in the palms of your hands. Roll the ball in the coconut to evenly coat it. Do this until you have no more mixture left. Place the balls in the refrigerator for approx. 20 mins to firm up. Store in the refrigerator for several days and enjoy having a sweet treat on hand whenever the craving strikes!
- PS You can always add to this basic recipe. For example, adding a little bit of chilli powder works a treat, or you may want to try some other spices that you like. I would love to hear how your experiments work out!