Scrumptious meets healthy in an energy-packed decadent treat!
3 ingredients are necessary
- Dried Cherries
- Raw Almonds
- Dark Chocolate Chips
- Optional: 1 tsp. Liquid Coconut Oil and embellishments.
That’s it!
Here’s how to put these little beauties together:
Measure:
- 1 cup Dried Cherries (I use Montmorency cherries)
- 1 cup Raw Almonds ( I use sliced raw almonds to give the food processor a head start)
Blend:
Blend the dried cherries up in a food processor. If you don’t have a food processor you can use a blender and you will need to do it in two batches, half the ingredients in each batch.
This part will take 3-5 minutes depending on your food processor. The end result should look like coarse cornmeal or coarse sand.
You can add just a ¼ tsp. Of coconut oil to the mixture now and pulse for 15 seconds.
“Smoosh”:
Scoop out a heaping teaspoon full at a time and “smoosh” together, forcing the mixture to stick. Then roll in the palm of your hand to even out the ball. Place on a parchment-lined baking sheet.
Chill for 30 minutes in the refrigerator or 15 in the freezer.
Melt:
Meanwhile, melt ½ cup of the darkest chocolate chips you can find using a microwave oven.
Place the chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds.
Take out and stir.
Place back in the microwave for 15-second intervals, stirring after each until the chocolate is fully melted and creamy.
At this point, you can add just a ¼ tsp. of Coconut Oil and stir to give a rich, glossy sheen to the chocolate.
Dip:
Take the cherry, almond balls out of the refrigerator.
Dip the balls, one at a time into the chocolate to coat using a fork.
You may embellish now with some shredded coconut, dried berries or nuts crushed and dusted on top or cocoa powder.
Place back on the parchment-lined pan and pop back into the refrigerator until firm.
You can store these, refrigerated for up to two weeks.
Beautiful gift as well!
Y U M!
