It’s Valentines Day!
I’m not big on the commercial side of V Day and the store bought choccies and jewellery. I wouldn’t say no to flowers however and am NEVER adverse to some homemade goodies.
Perhaps your loved one is the same as me…..if so…..I got ya covered!
I give you White Chocolate Cherry Bombs.
These little bites of heaven are tart and gooey on the inside with a crisp white chocolate shell. It’s easy to substitute the cherries if you don’t have them, and cranberries work fabulously in their place.
You can absolutely coat these in dark chocolate if you want to for a more traditional truffle feel.
If you didn’t get anything for Valentines Day…go ahead and make these for yourself!
White Chocolate Cherry Bombs
Tart and gooey on the inside with a crisp white chocolate shell
10 minutes, soak time
1 hour + 30 minutes
Place cherries in a bowl and cover with boiling water. Leave to soak for 10 minutes.
Drain water from cherries then add to a food processor, with 1 cup of coconut, almond meal, maple syrup and coconut oil. Blend to combine.
Remove blade from food processor and roll into 12-14 balls. Transfer balls to the fridge while you make the white chocolate.
To make the 'chocolate', melt cacao butter, then mix in maple and coconut butter until creamy. Leave this mixture to cool for around 30 minutes (or longer).
Remove balls from the fridge and dip each in the white chocolate, ensuring even coverage. You can use a skewer to do this if you like.
Roll the balls in the reserved 1/4 cup of desiccated coconut, place the balls back on a plate and return to the fridge for an hour or until coating has hardened.
Enjoy straight out of the fridge with someone you love!
If you want a thicker white chocolate coating, simply repeat step 5 without rolling them in coconut the first time. The double layer makes an extra decadent ball of cherry love.