Low-Carb Cherry Ripe Bites

Ingredients: 

2 cups desiccated coconut
1 cup cherries, fresh pitted or frozen pitted and thawed
1/4 cup melted coconut oil, more if needed
1/4 cup LAKANTO Bakers Classic Syrup
2 cups LAKANTO 98% sugar-free Dark Choc Baking Bits, roughly chopped

Method:

In a food processor, pulse together all the ingredients except the chocolate until well combined. You want a sticky workable consistency that holds together when pressed. If too wet, add more desiccated coconut, and if too dry, add more coconut oil or cherries.

Once happy with the consistency, tip the mixture into a bowl, transfer to the freezer and leave to chill for 10-15 minutes, or until firm enough to shape with your hands.

Once chilled, use your hands to divide and roll the mixture into even bite-sized cherry ripe pieces. Transfer to a plate or tray lined with baking paper and return to the freezer to set firm whilst you melt your chocolate.

For the chocolate coating, melt the chocolate in a small saucepan over low heat, stirring, until thick and creamy. Remove from the heat and leave to cool slightly so that it is still runny but not super hot.

Using your fingers, dip one of the chilled cherry ripe bites briefly into the chocolate to coat completely, then place the bites back on the plate or tray. Repeat with the remaining bites, then return them to the fridge until the chocolate is set and these ‘bounty’ bites are ready to be devoured! If you have spare chocolate you can do a double dip or some artistic chocolate drizzling on the outside. Sprinkle with some extra desiccated coconut on top to serve. 

The cherry ripe bites will keep in the fridge for up to 1 week or in the freezer for up to 3 months.