Black Forest Cake Bombs

Tine: 50 minutes
Serves: Makes 14

Ingredients: 
155 g (1 cup) raw cashew nuts or macadamia nuts
180 g (2 cups) fine desiccated coconut, plus extra if needed 
125 g fresh blackberries

125 g pitted fresh cherries
3 tablespoons LAKANTO Golden Malt Flavoured Syrup with Monkfruit Sweeter
2 tablespoons coconut oil, plus extra if needed
250 g (1 cup) Dark Chocolate Buttons, melted

Method: 

To get started, line a tray with baking paper.

Place the cashews or macadamias and desiccated coconut in a food processor or high-speed blender and pulse until well combined. Add the blackberries, cherries, sweetener and coconut oil and blitz again to make a thick, wet dough that can be rolled into balls easily. If it’s too wet, add a little more desiccated coconut; if it’s too dry, add more coconut oil.

Use your hands to roll the dough into large walnut-sized balls, then place on the prepared tray. Transfer the balls to the freezer to firm up for 15 minutes.

Meanwhile, melt the chocolate and allow it to cool and thicken for 10–15 minutes, ready for coating your black forest balls.

Once the balls are cold, firm and set, use your fingers or a fork to dunk them into the chocolate. Place back on the tray and return to the fridge or freezer for 10 minutes to set the chocolate.

Drizzle any leftover chocolate over the black forest balls to create fun patterns and return to the fridge until ready to serve. (If the leftover chocolate is too thick or firm, simply melt it over low heat to make it runny enough to work with again.)

Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.