Lidia and Lachie had us over for dinner and I agreed to bring desserts. I know Lidia is into healthy food, so decided to make another raw dessert. This was perfect as we had everything already and it was pretty quick and easy. I was a bit disappointed initially that the filling wasn't sweet enough, so I rolled the balls in coconut sugar. I'm obsessed with that stuff and also don't know what else to do with it, any suggestions?
But after a few bites, I started to enjoy them, they have quite a strong coconut flavour from the oil and both Lachie and Lidia enjoyed them. Toby said he enjoyed them more than the cake pops but I'm not so sure. I wanted to make these into cake pops but it didn't work due to the cherry in the middle, also the mixture falls apart quite easily so stick to small bites.
Raw Cherry Bombs from Bakery Manis
1 Tbsp coconut oil
2 tsp non-alcohol vanilla extract
1 tsp + 2 tsp agave, divided
pinch sea salt
½ cup dried cherries
1/3 cup raw cacao butter, chopped
1/3 cup raw cacao powder
- Grind the
Brazil nutscashews in the processor until sandy textured. Add in coconut oil, vanilla, 1 tsp agave, and salt. Blend until smooth like a nut butter; add a few dashes of oil if it seems dry.
- Scrape from the bowl and shape into nickel-sized (1cm) balls. Squish a dried cherry into each ball. Freeze for half hour.
- Chop the cacao butter carefully and add to a large glass bowl.
- Boil a saucepan of water, and place the bowl over the hot water until cacao butter melts completel.
- Gently stir in the cacao powder and 2 tsp agave and whisk until smooth. Let cool.
- Line a plate or baking sheet with waxed or parchment paper. Dip each nut-cherry ball gently into the chocolate, covering entirely. Freeze to set the chocolate, about 20 minutes. Store in the fridge.