No-Bake Sugar-Free Delicious Homemade Chocolate Sour Cherries Balls Recipe

Biscuit with cocoa balls, filled with sour cherries, and rolled in coconut are delicious and suitable for any occasion. This is a homemade, no-bake, sugar-free recipe.

Some of the desserts of our childhood were also these homemade chocolate sour cherries balls.

Today I propose to you an easy, delicious dessert recipe that everyone will like. An alternative to biscuit salami, which is made from about the same ingredients.

Biscuit with cocoa balls, filled with sour cherries, and rolled in coconut are delicious and suitable for any occasion. This is a homemade, no-bake, sugar-free recipe.

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 28

Table of Contents

Ingredients for This No-Bake Sugar-Free Homemade Chocolate Sour Cherries Balls Recipe

• 450 g unsweetened biscuits

• 100 g coconut oil

• 40 g of cocoa

• 2 teaspoons of rum essence

• 50 g coconut, or ground walnut

• 3 tbsp of pitted sour cherries (I had a bag refrigerated in the summer)

Syrup:

• 100 ml of maple syrup

• 200 ml of water

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Instructions for This No-Bake Sugar-Free Homemade Chocolate Sour Cherries Balls Recipe

1. Put the water with the sweetener in a bowl on the fire. After cooking for 2 minutes, remove from the heat, and add the coconut oil and rum essence.

2. Grind the biscuits on the food processor. Put the cocoa over the biscuits and mix. Pour in the syrup mix, which has cooled in the meantime.

3. Mix everything until you get a paste that can be shaped by hand. Depending on the ingredients, you may need to thicken the composition with a few biscuits or thin it with a few tablespoons of syrup.

How do you shape these chocolate balls with sour cherries?

1. With the help of a spoon I took out small portions of the composition and in the middle I formed a pit for the sour cherry. With a wet hand, I shaped it into a ball and rolled it through the coconut.

2. Put the chocolate and sour cherries balls thus obtained in the fridge for 2.3 hours, then serve.

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