No Bake Chocolate Cherry Ripe Balls

Start by placing the biscuits in your food processor. Blend them until you reach a fine crumb consistency, don't worry if you have a few larger pieces here too. It adds to the crunchy texture.

If you're using cherry ripe bars which are already sweetened and chocolatey, add them to your food processor. For anyone using dried cherries and dark chocolate, blend these till they slightly stick together. This will help in later steps.

Incorporate the condensed coconut milk and vanilla extract, blending until the mixture clings together. You can add more coconut milk if the mixture appears too dry. I usually add it tablespoon by tablespoon.

Once blended, shape spoonfuls of the mixture into balls. Roll each ball in the shredded coconut before setting to one side. One of my personal tips is to dampen your hands lightly with water. This will make the rolling process less sticky and more manageable.

Melt the dark chocolate in a heatproof bowl over simmering water, ensuring that the bowl doesn’t touch the water. Stir occasionally until fully melted. Dipping each cherry ball into the chocolate can be tricky, but using a fork can make it easier to roll them around then lift them out without adding fingerprints or dropping it.

Place the chocolate-coated balls onto a lined baking tray to allow the chocolate to set, which should take around 15-20 minutes.

Finally, serve and enjoy. I often serve them at room temperature to maintain a beautifully firm yet melt-in-your-mouth texture.