🍒 200g (1 ½ cups) cherry's, pitted and de-stemmed

🍒 1 Tbsp water

🍒 240g (2 cups) shredded coconut

🍒 3 Tbsp maple syrup

🍒 1 tsp vanilla extract

🍒 85g (1/3 cup) coconut butter

🍒 2 Tbsp coconut cream

🍒 2-3 blocks Loco Love Chocolate Bars (available on our website)

🍒 1 Tbsp coconut oil or peanut butter

​🍒 Several Black Cherry & Raspberry bars, roughly chopped up

​Method

1. Begin by cooking down the cherries until they reach a jam like consistency. Add halved, pitted cherries and water to a saucepan and heat for 5-7 minutes stirring frequently. Once you have a thick jammy texture, remove from the heat and cool.

​2. Next, make the coconut filling. Add all ingredients to a food processor and process until well combined and moist. Transfer to a bowl along with the cooled cherry mixture and roughly combine the two- you are not looking to make the cherries uniform through out, chunks are perfect.

​3. Using clean hands take around 2 Tbsp of the mix and roll into a log. Place on a lined tray. Repeat until all the mixture has been used up. Freeze for 2 hours.

4. After 2 hours cut up the chocolate finely. Add to a heat-proof bowl with coconut oil or peanut butter. Heat 2cm water in a small saucepan and then sit the bowl on top of the rim- the bowl should not be touching the water. Reduce heat to a simmer, melting slowly.

5. Turn off heat. Remove bars from the freezer and dip each one into the chocolate. It is important to work quickly or in batches- the more the chocolate cools, the thicker the coating and the more chocolate you will need to use. I use two forms, quickly roll a bar, then allow excess chocolate to drip back into the bowl before setting on the tray. Reheat the chocolate if it becomes too thick.

​6. Top with cut up pieces of Loco Love Black Cherry & Raspberry Bar, and store in an airtight container in the fridge (up to 5 days) or freezer (3 months).

Purchase Black Cherry & Raspberry bars here 

Purchase our Chocolate Block here