Cherry Chocolate Bliss Bombs

January 21, 2017
Chocolate Cherry Bliss Bombs

These Cherry Chocolate Bliss Bombs really are bliss!

As Valentines Day is coming up, I thought I would make some lovely treats to share with your loved one!

Chocolate Cherry Bliss Bombs

You can opt out of the chocolate coating and just leave them as is after you blend the cherry bliss bomb ingredients. Maybe coat them with desiccated coconut and let set in the freezer! So easy! But if you want to take it to the next level, double coat them in chocolate, as I have done!

Chocolate Cherry Bliss Bombs

Next time I make these, I think I’ll tone down the sunflower seeds and up the coconut and cherries! I feel this mixture is just a tad too sunflower seedy.

Chocolate Cherry Bliss Bombs

Cherries are just such an awesome fruit – as well as tasting great, they contain healthy antioxidants and can help at reducing muscle pain (and belly fat apparently!).

Chocolate Cherry Bliss Bombs

If you have a sweet tooth, you may want to try out some of our other desserts, like our Vegan Hummingbird Cake! Or if you’re after more raw treats, try out our Raw Banana Lemon Coconut Cookies!

Please share this post with cherry lovers!

Chocolate Cherry Bliss Bombs
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Cherry Chocolate Bliss Bombs

Take cherries to the next level by making these Cherry Chocolate Bliss Bombs. Impress your loved one on Valentines Day with these decadent treats!

Ingredients
For the cherry bombs:
  • 1 cup sunflower seeds
  • 1/2 cup coconut
  • 3 medjool dates
  • A pinch of salt
  • 1 cup of fresh cherries pitted
  • A sprinkle of ground vanilla
  • 1 Tbsp coconut oil
For the chocolate coating:
  • 1/3 cup coconut oil
  • 1/3 cup maple
  • 1 Tbsp cacao powder
  • 1/2 cup desiccated coconut
Instructions
For the cherry bombs:
  1. Blend all the ingredients in a food processor until well combined and then form into balls about 1 inch in diameter. Place in the freezer for 20 to 30 minutes. 

For the Chocolate coating:
  1. If the coconut oil isn't melted, melt it and add the maple syrup and cacao powder. Mix until well combined and smooth. Remove the cherry bombs from the freezer and get a toothpick to dip them one by one in the chocolate sauce, coating all edges. Then place in the freezer for a few minutes to set. You should have lots of sauce left, so give them another coating, then cover with coconut and leave to set in the freezer. Enjoy! 

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