INGREDIENTS (*CHOOSE ORGANIC WHEN POSSIBLE)

Raspberry Filling

• ½ cup Macadamias
• ½ cup Cashews (you can also substitute for 1 cup of same nuts, but I love this combo)
• ½ cup Desiccated Coconut
• ¼ cup melted Coconut Oil
• 1 cup Raspberries
• Zest of 1 lemon
• 2 tsp pure Vanilla Bean extract or paste
• Pinch Himalayan Salt

Chocolate Coating

• ¾ cup Coconut Oil
• ¾ cup Rice Malt Syrup
• 1 cup raw Cacao Powder
• 1 tsp pure Vanilla Bean extract or paste

method

Add all of the raspberry filling ingredients in a bowl or food processor and combine until the mixture is smooth and well combined.

It should form a soft mixture, however not too dry or wet. They will form their shape and become harder in the fridge.

If the mixture is too wet, add hazelnut or almond meal. If the mixture is to dry add more coconut oil.

Roll into balls using your hands, or if you are making chocolate bars keep mixture in the bowl and allow to sit in the fridge until chocolate is ready.

Place choc coating ingredients into a saucepan and allow to melt and mix together.

Coat balls and place on a tray with baking paper and place back in the fridge to set.

If making chocolate bars, filling neatly (about 1/2 – 1/3) and evenly into the center of the mold and layer with final layer of choc coating.

Place back in the fridge to set.

Store in an airtight container in the freezer.

Enjoy!! your nutritious version of a Cherry Ripe 😀 😀

Let me know what you think?