Cherry ripe bites

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 Wholesome Cook by Martyna Angell, with photographs by Martyna Angell (Guilt-free Desserts, $15, eBook).