This cherry ripe balls recipe is inspired by the popular Cherry Ripe chocolate bar made with very little sugar and clean ingredients, making it a heathy choice for a sweet treat or a snack. These truffle-like bliss balls are grain-free, gluten-free, dairy-free, and vegan-friendly.
Made with pitted canned cherries, shredded coconut and dark, sugar-free chocolate, these bliss balls are a delicious and healthy treat that I know you will love, especially if you’re fan of Cherry Ripe chocolate bar.
They are easy to make and if you don’t eat them all in one sitting they will last for up to 5-6 days in the fridge.
What You’ll Need
Find the full measurements in the recipe card below.
- Cherries – pitted, tinned cherries are best for this recipe.
- Nut meal – I used hazelnut meal but you can use almond meal or another ground nut of choice. This is used as one of the binders.
- Shredded coconut – choose unsweetened, desiccated coconut
- Maple syrup – this will give you a little sweetness without using refined sugar; honey can also be used.
- Coconut oil – will add some fats for binding the mixture but also to keep them nice and soft.
- Dark chocolate – looking for a low-sugar or sugar-free dark chocolate, about 85% cacao; I used dairy-free for this recipe but you don’t have to if that’s not an issue.
More Chocolate Recipes You Might Like
- Gluten-Free Rum Balls
- Paleo Raw Chocolate Bark
- Raspberry Coconut Cake
- Paleo Sweet Potato Brownies
- Flourless Chocolate Cupcakes
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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
- 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.
- 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.
- 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.
- 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
Would cacao powder work in the actual balls, instead of rolling them in chocolate, do you think? Thanks
Yes, absolutely.
Thank you so much for this arcetli, it saved me time!
Can you include the recipe and instructions for the macadamia nut version, possibly the original recipe and nut-free? Do you grind up the macadamia nuts and add them? We love our macadamias.
I have made these and loved them, going to make them again for a Christmas treat. Thank you
Thanks Chloe 🙂 Glad you liked them.
Mmmm…Thanks for the great looking recipe! I featured it on my blog 🙂 http://www.colorfulcanary.com/2015/02/14-raw-chocolate-recipes-for-your.html
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?
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).
I want to make these but a nut-free version. What can I use as substitutes for the macadamia nuts and hazelnut meal please?
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!
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
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!
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
This sounds lovely, but I keep rereading the recipe for when to add the coconut oil? Thank you!
Step 2! Sorry :/ I’ve updated, thanks 🙂
Hi. Planning on making these this week! They look great. Sorry to ask a stupid question but when you say 2/3 of a bar is it an 80g bar?
It’s a larger bar, more like 150gm. I used Lindt dark chocolate bar.
Yum, these looks SO good, I’ll definitely be trying these very soon! Great blog by the way 🙂
Looove these! Chocolate and cherries – I am IN!
I can vouch for these… they are amazing!!! Great job Irena, will definitely be trying to make these 🙂