Here’s a confession: I throw around more sugar in the kitchen than I should. So this is an area of opportunity for me: how am I gonna get all my sweet fixes in without diving into the sugar bowl every five minutes like it’s a swimming pool on a hot summer day?
I think I’m onto something, and the something I’m onto is dried fruit. I’ve seen lots of recipes craftily using dates to replace sugar in sweet recipes, so I thought I’d apply the same principle to dried cherries. I figured if I mixed ground dried cherries with chocolate and some other stuff (but mostly chocolate), I could make sinfully delicious little bon bons that would satisfy sweet cravings without adding sugar. And I was right! More right than I was even hoping to be, actually. Have you ever worked a black cherry Tootsie Pop almost right down to the tootsie, then crunched the pop and tootsie together and enjoyed a moment of exquisite black cherry chocolate candy bliss? These taste like that moment, but with the grown-up intensity of real cherries and real chocolate. If you know about that moment, you’re a candy-head black belt (we need a secret handshake or something), and you really and truly need to get you some dried cherries and make these.
You’ll also need some chocolate. I used cocoa powder, plus a few scant tablespoons of chocolate chips to make them extra luxurious. Not that I think you do, but never feel bad about enjoying chocolate! Granted, commercial chocolate (like the chips I used in this recipe, wah-wahhh) is often pretty packed with sugar, but cocoa itself is beyond rad. I was reading up on all the wonders of cocoa at Medicine Hunter and some other places, and now believe that if everyone just had a good whallop of cocoa every day we’d live almost forever and be happy and slightly horny most of the time. It seems to have ridiculous (ridiculous being a good thing) cardiovascular benefits, and I’m all about that. But if I’m truthful, what really stokes me about cocoa is the happy and slightly horny part. For those of us who prefer our information in quirky fonts on artsy food pictures:
10 minPrep Time
10 minTotal Time
- a 5 oz. bag dried cherries
- 3 Tbs chocolate chips (dairy free for a vegan version)
- 1 Tbs cocoa
- 1 Tbs milk (I used almond)
- 2 Tbs coconut flour
- extra cocoa for coating
- Combine all the ingredients in a food processor. Process until you have a thick, slightly sticky paste. Roll the paste into 10 balls, then roll each in a shallow bowl of cocoa. Shake off the excess cocoa. Use a small sieve to make it even easier.
- You can eat some bon bons right away, or pop them into the fridge for about an hour to let them get really firm. Store them in the fridge to enjoy at will. They'll keep for at least a week.
This recipe is vegan and gluten free friendly; check the labels on your ingredients to make sure they work for you.
Per serving, about 21g: 44 calories (14 calories from fat); 1.6g fat (2%)(1.2g sat, 0.0g trans); 1mg cholesterol (0%); 8mg sodium (0%); 7.0g carbohydrates (2%); 0.9g fiber (4%); 0.6g protein; Vitamin A 1%; Calcium 1%; Vitamin C 1%; Iron 2%, Potassium 1%