Another double shot for you – Eagle Eye Cherry and Wild Cherry…very VERY different, but both edible audibles. I’m going to cut straight to the chase otherwise I might not get this post in before midnight – I have literally just finished making these. Apologies for the shitty photos, it is 11pm and the lighting is TERRIBLE! I had a camera in one hand while trying to hold a lamp behind my head all the while thinking about being asleep in bed.
Cherries are not in season here at the moment, so I’ve used dried and fresh in this recipe. I was originally planning to make a raw cherry ripe slice, but lost the motivation to complete it and thought that balls would be less work. It never works out that way though, and I was stuck tediously dunking individual balls into chocolate rather than just pouring it in a tray and letting it set. Oh well, you live and learn, don’t you?
Cherry Ripe Balls
(makes a bunch)
1 cup cashews
1 cup dried cherries
1/4 cup dates
1/3 cup frozen cherries
2 Tbsp rice bran syrup
1 tsp vanilla
Pinch of salt
1 1/2 cups shredded coconut
150g dark chocolate
100g dark chocolate + 1 Tbsp coconut oil
Put cashews in food processor or blender and process until they resemble coarse crumbs. Add cherries, dates, frozen cherries, rice bran syrup, vanilla and salt and blend until combined.
Transfer to a bowl and stir through coconut. If mix is too moist, add a little more coconut.
Roll into balls and place in the freezer to set.
In a double boiler, melt chocolate. I didn’t have enough chocolate to use it alone, hence adding coconut oil to make it spread further. I would have liked to do just chocolate and get a nice thick shell, but these were really good too. Coat each ball in chocolate and return to freezer until set. Voila!