Chocolate and cherries, yum! A bliss ball recipe inspired by those indulgent chocolate bars, using fresh, frozen, dried or glace cherries, cocoa and coconut.
Ingredients for CHOC CHERRY BLISS BALLS
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Yield: around 500g
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Yield: around 1kg
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Cherries*
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340g
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675g
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Desiccated coconut
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175g
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350g
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Cocoa powder
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1 tablespoon
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2 tablespoons
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Coconut oil, melted
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1 tablespoon
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2 tablespoons
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Plus, for rolling (optional): desiccated coconut or cacao/cocoa powder
or melted dark chocolate
* fresh, frozen (thawed), dried or glace cherries can be used
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METHOD:
1. Remove cherry pits.
2. Blend the cherries, coconut, cocoa powder and coconut oil together in a food processor (or blender) to make a smooth paste.
3. Roll into balls by hand – use scales for large batches (i.e. 25g per ball).
4. Cover in coconut, cocoa powder or dark chocolate (optional). Allow chocolate to set.
5. Place bliss balls into an airtight container (or ziploc bag) and place into the refrigerator to set for 1 hour.
6. Store bliss balls in the refrigerator and consume within 3-4 weeks, or place into the freezer in an airtight container/bag for longer storage (3-4 months).
NOTES:
o Ensure cherry pits are removed prior to making bliss balls.
o If using dried cherries, add 1/4 cup of water to rehydrate the dried fruit, and then process into a paste before adding the remaining ingredients.
o You can add nuts like cashews by replacing some of the coconut i.e. half coconut, half unsalted cashews.
o You can add dried dates by replacing some of the cherries ie. half cherries, half dates (or to taste) plus 1/4 cup of water to rehydrate the dried fruit. Blend into a paste and don’t forget to check for date seeds! This will result in a firmer bliss ball.
o 500g makes 10 x Large (50g) or 20 x Medium (25g) or 50 x Mini Bliss Balls (10g)
o 1kg makes 20 x Large (50g) or 40 x Medium (25g) or 100 x Mini Bliss Balls (10g)
Author: Megan Radaich Image credit: Megan Radaich
Publication: www.foodpreserving.org
