makes
12
prep
25 minutes
cook
20 minutes
difficulty
Easy
makes
12
serves
preparation
25
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 250 g fresh cherries
- 2 tbsp dry-roasted strawberry powder or 2 tbsp dried goji berries
- ¾ cup desiccated coconut
- 1 tbsp coconut oil, melted
- 140 g dark chocolate (at least 70% cocoa content), melted
Freezing time 1 hour
Instructions
Preheat oven to 160ºC (140ºC fan-forced).
Cut cherries in half, remove and discard pits.
Spread cherries, cut side up, on a paper-lined baking tray and roast for 20 minutes.
Place roasted cherries and strawberry powder (or goji berries) in a 2-cup capacity jug. Blend using a stick blender until smooth.
Add desiccated coconut and melted coconut oil. Mix to combine. Fill a silicone ice cube tray with the cherry mixture and place in the freezer for 1 hour to set. Once set, remove each cube from the mould.
Melt the dark chocolate in a small heatproof bowl set over a pot of simmering water. Once melted, remove from heat and dip cherry squares in melted chocolate. Set aside on baking paper until the chocolate sets.
Note
• Store cherry ripe bites in an airtight container in the fridge. Consume within 5 days.
Recipe from by Martyna Angell, with photographs by Martyna Angell (, $15, eBook).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
