Cherry Ripe Chocolates


Who remembers those early teen crushes? The ones where you wrote poems and scribbled names all over your pencil case? To this day cherry ripe makes me think of the first boy who caused me sleepless nights.

He was a friend of my brothers. He made me laugh. He looked happy. He always wore a hat. He talked to me at my first school social, and then he bought me a cherry ripe and kissed me!!! At least I think he did, maybe I inserted that bit….

I kept that wrapper for a very long time, maybe until I left home. Twenty years later cherry ripe’s still make me smile.

Cherry Ripe Chocolates

4 tablespoons coconut oil

4 tablespoons cacao or cocoa or carob

3 tablespoons honey

6 cherries, halved, pits removed

1/4 cup desiccated coconut (finely shredded dried coconut)*

Melt the coconut oil and honey over low heat, remove from heat and add cacao or cocoa or carob, stir until well combined and nice and smooth.

Half fill 12 mini muffin moulds with the melted chocolate, pop into the freezer for 20 minutes, remove and place half a cherry and a generous sprinkle of coconut on top of the chocolate, cover with chocolate and freeze.

*The coconut in my picture is very chunky as I used shaved coconut butter from a batch I made a while back, shredded or desiccated coconut will be just as divine.



  • Kate

    yum! I didn’t have cherries and I didn’t have dates for the raspberry ones so I combined the two and made raspberry coconut ones. they are fantastic, thank you for the inspiration. only one little problem was waiting for them to set!

    • bianca

      Thank you so much Kate!! They sound perfect!! I really appreciate you taking the time to write. I am rapt that you liked them!! Enjoy, Bianca

      • Kate

        silicone ice cube trays also make a great mold too and come in funky shapes!

        • bianca

          Great idea Kate, thank you.

  • Darlene

    Do you think frozen cherries could be used out if season?

    • bianca

      Yes Darlene, I think this would be delicious. Be sure to let me know. Many thanks, Bianca

  • Carla

    This sounds Amazing! Now I know this goes against the whole idea of healthy natural foods, but is there anything you can substitute the coconut oil for? as it’s not something I’ve decided to get into just yet 🙂

    • bianca

      Sorry Carla, this particular recipe does need it but we have many that do not use it. Have you seen the two ingredient fudge or raw chocolate fudge? They might be a great place to start. Many thanks, Bianca

  • Nicole

    WOW! These are so yummmm 🙂 I used rice malt syrup instead of honey. Delish! Such a great idea. Thank you. So glad I have come across your website! I notice a lot of your recipes require processing the medjool dates. Do you soak them first to make them easier to process at all? Or ensure they are room temperature? I found the raspberries blended quickly with my food processor, but then I tried using my stick blender to see if that would finish blending the dates… it did help some, but not completely. Your help with this would be appreciated as there are so many other recipes I would like to try to!

    • bianca

      Hi Nicole, thank you for writing. I am glad you like the chocolates. I tend to use my dates at room temperature but I do not soak them. I hope this helps you. Do you have a food processor? It may help to try using one of those. Many thanks, Bianca

      • Sally

        I had the same thing Nicole, and perhaps next time I will blitz the dates, and then throw the raspberries in for a final blitz. 🙂

        Bianca, with this cherry one, do you think it would work if you process up the fresh cherries and coconut? I’m hanging to pick up some cherries now they’re appearing in the shops!!

        • bianca

          I think it is certainly worth trying, it sounds delicious, be sure to let me know how you go. Many thanks, Bianca

  • Kelly

    Hi Bianca

    Love your recipes 🙂

    I have made these and the raspberry ones and both times the honey just sunk to the bottom of the chocolates so I have a big chunk of honey and then the rest of the chocolate – is this normal or am I doing something wrong…I tried melting for longer but it didn’t really help. Would it help to blend the chocolate mixture or heat/stir in the thermomix do you think?

    They are still delicious 😉

    Many thanks,

    • bianca

      Hi Kelly, I am unsure what is happening here. Are you making them on the stove? Are you having them straight from the freezer? They do tend to melt and get sticky quickly. Have you tried our choc mints? That chocolate recipe is more stable but the ingredients are a little harder to get. I am sorry if I have not been much help! Thanks, Bianca

      • Kelly

        Thanks for your reply, I am making them on the stove and yes eating them straight from the freezer…I will try the choc mint recipe too! Thanks 🙂

        • Sally

          I’ve been substituting the honey with maple syrup (or rice malt syrup) because I prefer the flavour over honey. I haven’t had this trouble, so maybe you could try that instead? 🙂

          • Kelly

            Thanks Sally I will try that 🙂

  • Kerry

    I’ve just made a batch of the Raspberry Chocolates and I and Miss 9 and Master 11 declare them delicious. I’m not imagining that they will last very long in the house but presuming they do are they best stored in the freezer or the fridge? Great recipe – thanks for sharing

    • bianca

      Hi Kerry, thank you. Yes these ones need to be kept in the freezer, they melt quickly!! I am glad you like them. many thanks, Bianca

  • I LOVE cherry ripe bars so I’m super excited to have found this healthy version to make, thank you! Why didn’t I think of this?! Looks so simple! Aimee 🙂