THIS RECIPE IS GLUTEN-FREE & PALEO.
Chocolate Cherry Bombs
Happy Valentine’s Day friends!
I hope it’s full of love, laughs, and lots of Chocolate Cherry Bombs!
What I used to make this recipe:
Chocolate Cherry Bombs
THIS RECIPE IS GLUTEN-FREE & PALEO.
- 1 cup coconut, unsweetened, shredded
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/2 cup cherries, frozen
- 1/2 tsp pure vanilla extract
- pinch salt
- 1 cup cocoa powder
- 1 cup coconut oil
- 1/4 cup honey (add more if you like it sweeter)
- pinch salt
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Add all ingredients, except the frozen cherries, to a food processor and pulse until well combined (about 30 seconds). You may need to scrape down sides and pulse again.
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Add frozen cherries to filling mixture, and pulse until roughly chopped. (I personally like seeing larger chunks of the cherries for presentation).
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Set mixture aside. Prepare a 24 cup mini muffin tin with paper cups. Set aside.
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Melt coconut oil. In a medium bowl add the coconut oil, cocoa powder, honey and salt. Whisk until silky smooth.
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Fill each mini muffin cup just under half way with melted chocolate. Put in freezer for 5 minutes to harden.
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Scoop 1/2 a tbsp of cherry filling into each mini muffin cup. Press down using the back of a spoon. Drizzle melted chocolate over the cherry filling layer. NOTE: Try not to have the chocolate overflow over the paper cup, as it will get stuck in the tin.
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Set in the freezer for 5 minutes to harden. Enjoy! Store in an airtight container in the freezer and eat straight from frozen.
When shopping for ingredients, I try and stick to the 'Clean 15 and the Dirty Dozen' rule when it comes to buying organic fruits and vegetables. I have listed all ingredients simply by name, and have left off words such as "organic", "grass fed", "free-run" etc. I encourage you to do your own research and consume what works best for you.
