5 from 1 vote
Paleo Chocolate Cherry Cups
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Chocolate Cherry Bombs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

THIS RECIPE IS GLUTEN-FREE & PALEO.

Servings: 24 mini cups
Ingredients
Cherry Filling
Chocolate Coating
(NOTE: you can also just use regular melted chocolate chips for this)
Instructions
Cherry Filling

  1. Add all ingredients, except the frozen cherries, to a food processor and pulse until well combined (about 30 seconds).  You may need to scrape down sides and pulse again. 

  2. Add frozen cherries to filling mixture, and pulse until roughly chopped.  (I personally like seeing larger chunks of the cherries for presentation). 

  3. Set mixture aside.  Prepare a 24 cup mini muffin tin with paper cups.  Set aside.  

Chocolate Coating

  1. Melt coconut oil.  In a medium bowl add the coconut oil, cocoa powder, honey and salt.  Whisk until silky smooth. 

Assembly

  1. Fill each mini muffin cup just under half way with melted chocolate.  Put in freezer for 5 minutes to harden.  

  2. Scoop 1/2 a tbsp of cherry filling into each mini muffin cup.  Press down using the back of a spoon.  Drizzle melted chocolate over the cherry filling layer.  NOTE: Try not to have the chocolate overflow over the paper cup, as it will get stuck in the tin.  

  3. Set in the freezer for 5 minutes to harden. Enjoy!  Store in an airtight container in the freezer and eat straight from frozen. 

Recipe Notes

When shopping for ingredients, I try and stick to the 'Clean 15 and the Dirty Dozen' rule when it comes to buying organic fruits and vegetables. I have listed all ingredients simply by name, and have left off words such as "organic", "grass fed", "free-run" etc. I encourage you to do your own research and consume what works best for you.