Allergy free dark chocolate cherry ripe bits recipe

Ingredients

Cherry Filling

• 2 cup desiccated coconut
• 2 cups red glace cherries

Chocolate dip

• 300g Lindt 70% chocolate
• 2½ tbsp Nuttlex

Method

• Process the glace cherries until smooth.
• Add the coconut and process until evenly mixed.
• With a teaspoon, remove bits of the cherry mixture.
• With your fingers, shape each bit into small balls as best you can and place them on some plates.
• Refrigerate for half an hour or until more solid and workable.
• If you like, lightly pat the cherry mixture into a smoother shape while cold.
• Line a baking tray with aluminium foil.
• Combine the chocolate and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
• Using either two forks, dip the individual balls of cherry so that they are completely covered, and place them on the baking tray.
• Refrigerate until the chocolate is set.

Notes

• The amount of chocolate required may vary.
• Best to eat within 24 hours or wrap in foil to maintain freshness.