Ok, the secret may be out. Cherry Ripe is one of my favourite chocolate bars. The cherry, the coconut, the chocolate mixed into one delicious morsel is well, just yum!
These could be classified as a healthier alternative.
100gr cacoa nibs
good pinch of salt flakes
one teaspoon of vanilla essence
200gr coconut (I like to use shredded for the ball contents)
200gr glace cherries
15gr coconut oil
Extra desiccated coconut to coat finished bliss balls (This is optional)
Combine cacoa nibs, salt, essence and almonds in TMX bowl mix Speed 8 for 1 min. The bowl will heat up a bit. Stop halfway and scrape down sides.
Add the coconut, cherries and coconut oil. Using the closed lid function and the turbo button, pulse until the cherries are broken up and ingredients are well mixed. (If you like chunky bliss balls, mix for less time)
Roll mixture into balls (about one tablespoon per ball) and coat in desiccated coconut.
Keep in the fridge and enjoy whenever a bliss ball is needed to brighten your day!
As always, you can convert this recipe to use with a regular set of scales, and a standard food processor.
This is well known around here as the ‘Bliss Ball Smuggle”