This snack reminds me of a Cherry Ripe Pie, it has a similar taste and texture and the only drawback is they are so darn delicious that they quickly disappear!
1/2 Cup Desiccated Coconut
1/2 Cup Shelled Hemp Seeds
1/2 Cup Cherries, fresh or frozen
1/4 Cup Raspberries, fresh or frozen
1 Tablespoon Rice Malt Syrup
1 Heaped Tablespoon Almond Meal
Chocolate outer layer:
1/4 Cup Coconut Oil
1 1/2 Tablespoon Rice Malt Syrup (or to taste)
1/4 Cup Cocoa Powder
Place all the ingredients for the centre in a food processor or blender.
Mix until the cherries are just broken down, but not completely smooth. The mixture will be quite soft but should hold together when you shape into a ball.
Pour the mixture into a bowl and shape into approximately 9 balls and place onto the baking tray. Set aside.
In a small saucepan, heat the coconut oil and rice malt syrup on low heat until melted.
Take off the heat and mix in the cocoa powder.
Using two forks, dip a ball into the chocolate and coat evenly, making sure to let any excess chocolate to drip off.
Place back onto the baking tray and continue with the rest of the balls.
When complete, place the tray into the freezer for 5 minutes.
Give the chocolate a mix. If it’s too thick, place it back on the heat for another 30 seconds.
Take out the tray and repeat the process ending with freezing the balls for another 5 minutes to set.