Not a Neil Diamond classic – but there are BALLS! Well, almost balls. These are a hot mess.
This one comes to you from Sarah Wilson’s Simplicious book. Her recipe calls for Raspberries, but the following are made on cherries. I’ve also doubled the recipe – because, you know. Why cook twice when I can do it once? If you have cut the sugar, are craving something sweet and love a cherry ripe – these are for you!
What you will need:
- 2.5 cups shredded coconut
- 2 tbs rice malt syrup
- 2 tbs melted coconut oil
- 3 tbs coconut milk
- 2 tsp vanilla extract
- 1 cup frozen cherries
- 1-2 cups of either raw chocolate or dark (min 85%) chocolate. This is 1-2 because I didn’t like mine fully covered and only used 1 cup.
What you will do:
- Put all ingredients (except chocolate) in the food processor and combine.
- Hand-roll and place onto tray, pre-lined with baking paper – freeze for at least an hour.
- Melt chocolate (place heat proof bowl over boiling water and stir).
- When frozen, remove balls and coat in melted chocolate. Put back in fridge to set.
I keep mine stored in the freezer, and they should keep for three months (they are also just completely delicious really cold). I would also recommend making them smaller than what it pictured above – I would have half of one of these as a serving. And finally if making these again I would up the coconut ratio, mine were a little sloppy to deal with. And no one likes sloppy as a food adjective.
Also, sourcing decent chocolate was a mission – here is the one I used – sourced at Wrays Organics. I definitely recommend getting dark with a high cocoa count – the bitterness balances out the sweetness.
If you are going to crack and need a treat, these are great to have as servings in the freezer. Again, being prepared is key!
Enjoy!
lazygirl 