Cherry Ripe Balls (Paleo, Vegan)

My new free eBook 60 Must-Have Flavour Boosters is out. Sign-up here to get it!


These yummy cherry and coconut chocolate covered balls are a real treat with no guilt attached. I was inspired by the 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.

Let me know what you think of this recipe in the comments below. Do share with friends and family, or bookmark it for later on Pinterest. Snapping it for Instagram? Tag @eatdrinkpaleo so I can find it.

Like this recipe? You might also like
Paleo Jaffa Rum Balls
Paleo Chocolate Cashew Buttercups
Paleo Raw Chocolate Bark
Coconut Raspberry Cake
Tahini & Mustard Paleo Crackers (nut free)

Irena x

Get chocolate eBook

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Ripe Chocolate Truffles

  • Author: Irena Macri
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 20-22 balls 1x
  • Category: Dessert


This recipe has been slightly amended from the original. I have taken out the macadamia nuts and reduced the amount of cherries for simplicity.


  • 2 1/2 cups pitted tinned cherries (I used Marco Polo cherries in natural juice)
  • 2 cups hazelnut or almond meal (ground)
  • 2 tablespoons quality maple syrup or honey
  • 1 1/2 tablespoons coconut oil
  • 3 cups desiccated coconut, unsweetened
  • 1 teaspoon 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. Otherwise you can coat the balls in raw cacao powder


  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 thick, consistent mixture. Transfer to a bowl.
  2. Mix in the coconut, and drizzle the flaxseed oil if using. Combine with a spoon or your hands until well incorporated. You should end up with a thick but slightly moist mixture.
  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.


Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share easy, delicious recipes with a healthy twist. I’ve been food blogging for over 10 years and have a Diploma in Nutrition & Weight Management. I believe in a balanced diet with an occasional cookie and cheesy pasta. More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

Comment or Rate This Recipe

Got questions or feedback? Leave a comment. Made the recipe? Please leave a rating as it helps other readers to discover this dish. Name and email are required to avoid spam comments and are never used for any purpose or shared with third parties.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


  1. 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?

  2. 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

  3. 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!

  4. 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!

    1. 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.


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

  6. 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?

    1. 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).

  7. 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.

See all comments »

You Might Also Like

Share via
Copy link
Powered by Social Snap