Raw Nutty Cherry Chocolate Bites
These candies are nutty, creamy, tart, and sweet all at once. Macadamia nuts or cashews can be substituted for the Brazil nuts. Cacao is the raw, bean-like seed from which chocolate is made.
Updated: Thu, 04/05/2018 - 9:06pm
- 1 cup Brazil nuts
- 1 Tablespoon raw coconut oil
- 2 teaspoon vanilla extract* or 1 teaspoon raw vanilla powder
- 1 teaspoon raw agave nectar + 2 teaspoons
- Pinch sea salt
- 25-30 dried cherries
- ⅓ cup raw cacao butter
- ⅓ cup raw cacao powder
*Not considered a raw product
- Line a baking sheet or a large plate with parchment paper.
- Grind Brazil nuts in a food processor until a sandy texture is achieved.
- Add coconut oil, vanilla, 1 teaspoon agave nectar and salt. Blend until smooth like a nut butter; add a few dashes of oil if it seems dry.
- Shape mixture into nickel-sized balls and place on baking sheet. Squish a dried cherry into each ball. Freeze for half an hour.
- Chop cacao butter carefully and transfer to a large glass bowl.
- Bring a saucepan of water to a boil and place the bowl over the hot water until cacao butter melts completely.
- Gently stir in cacao powder and 2 teaspoons agave nectar. Whisk until smooth. Remove from heat.
- Remove cherry-nut balls from refrigerator. Dip each one gently into the melted chocolate, covering entirely, then transfer back to baking sheet.
- Once all balls are completed, freeze to set the chocolate, about 20 minutes. Serve immediately or store in refrigerator. Enjoy!