Coco Cacao Buried Cherries
 
Prep time
Cook time
Total time
 
Serves: 9-10 pieces
INGREDIENTS:
  • 9-10 cherries pitted
  • ¾ cup raw cacao
  • ½ cup medjool dates (about 12)
  • 2 tablespoons raw honey
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (at room temperature so its soft)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • unsweetened dessicated coconut for coating
DIRECTIONS:
  1. Mash up the dates then add in the honey, maple syrup, coconut oil and vanilla until it forms a paste. A food processor or hand held mixer work especially well for this step. Mix in the cacao and cinnamon until it is thoroughly blended and there are no lumps. Take a large spoonful of the dough and roll it into a ball with your palms then flatten it down like a pancake, put the cherry in the middle and fold up the sides so that they cover the cherry, roll again between your palms to form an even circle. Drop and roll around a shallow plate filled with the dessicated coconut until evenly coated. Set in the fridge for 10 minutes or more so that the chocolate coating firms up a bit. They can be stored in the fridge for a few days and the freezer for a few weeks.
Recipe by Love from the Land at https://www.lovefromtheland.com/coco-cacao-buried-cherries/