These cherry chocolate bites taste exactly like the bars you get from the shops! Made with only five ingredients, they contain no added sugar – only fresh fruit.






Skill level

Average: 3 (9 votes)


  • 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 

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.


Freezing time 1 hour

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.



• 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).