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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.

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