Cherry Choc Coconut Bliss Balls

Updated: Mar 30, 2020

This recipe has been created with the only motivation in mind is treating yourself. Inspired by my Mum's love for traditional Cherry Ripe, I wanted to create a recipe that honours my food values; preservative free whole-food ingredients and organic where you can.

Added perks is that it is gluten free, dairy free and vegan friendly.

If you love this recipe, you will love these:

Makes: Approximately 20


  • 2 cups almond meal

  • 2/3 cup shredded coconut

  • 1/2 cup melted coconut oil

  • 2/3 cup dried cherries (can also use cranberries, craisins or goji)

  • 1/3 cup cacao nibs

  • 2 Tbsp rice malt or maple syrup

  • pinch of salt

  • 1/4 cup cacao powder

  • 50g melted cacao butter


  1. In a food processor/blend until combined; almond meal, shredded coconut, coconut oil, dried cherries, cacao nibs, 1 tablespoon rice malt/maple syrup and salt

  2. Take mixture and create bite sized balls (this makes about 20) and place on a tray.

  3. To make the chocolate drizzle, combine cacao butter and cacao powder mix until smooth.

  4. Drizzle over the tray of bliss balls for a delicious chocolate crunch (not featured in photo)

  5. Place in the fridge for 1 hour for them to firm.

  6. To store keep in fridge or freezer.

Download your copy of this FREEBIE for more inspiring recipes.


Recent Posts

See All


  • Instagram
  • Facebook
  • Pinterest


PO Box 216
Northcote VIC 3070

Rachel Larsson 2020 ©

Melbourne, Australia