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CHERRY CHOCOLATE BALLS – paleo recipe
Stav Kogan

CHERRY CHOCOLATE BALLS

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • One of our favorite activities is picking fruit from our local “u-pick” farm. When cherries are ripe, we always pick lots and lots of them because it’s fun to climb trees and it’s nice and shady picking. We pit them, freeze them, and use them all year long in smoothies and recipes.
  • 2/3 C fresh or dried dates, rehydrated
  • 1/3 C cocoa powder
  • ¼ C honey
  • ½ C macadamia nuts
  • 1/3 C pecans
  • 1 C sliced almonds
  • 1 C pitted cherries, thawed from frozen and chopped

Method
 

  1. 1.
  2. Preheat oven to 275 degrees
  3. 2. To rehydrate dried dates, cover with boiling water for 15 minutes, then strain.
  4. 3.
  5. Add dates, cocoa powder, and honey to food processor and purée; set aside.
  6. 4.
  7. In a clean food processor, pulse macadamia and pecan nuts into a fine grainy texture, pour mixture into bowl with set-aside wet ingredients.
  8. 5.
  9. Fold sliced almonds and chopped cherries into batter, mixing thoroughly.
  10. 6.
  11. Roll out 1½ inch balls and place on greased (or lined) baking sheet.
  12. 7.
  13. Bake at 275 degrees for 30 minutes.
  14. 8.
  15. Flip each ball and return to oven for 20–30 minutes until balls are firm.

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