LLN COCONUT CHERRY BOMBS

{ FRESH CHERRIES DIPPED IN COCONUT AND FINISHED WITH CRUSHED PISTACHIOS. GLUTEN, DAIRY AND SUGAR FREE. }

{ INGREDIENTS }

500g fresh cherries

1/4 cup (65g) coconut butter*

2 tsp (10ml) extra virgin coconut oil

1/3 cup (50g) pistachios, finely chopped

{ METHOD }

Pre-line a flat tray and keep in the fridge to cool whilst preparing other ingredients. (Pre-chilling the tray helps coconut coating to set quickly).

In a small mixing bowl mix coconut butter and oil over boiling water to melt. (Use a small saucepan of boiling water and sit bowl over the top. The heat from underneath will melt the coconut in the mixing bowl.)

Prepare pistachios in a small bowl.

Holding the cherry by the stem and dip in coconut and immediately into pistachios.

Place cherries onto pre-chilled tray and store in fridge to set.

Serve straight from fridge.

 

Recipe Tips:

You can also make these with strawberries.

Make sure your cherries are dried well so your coating sticks.

*Coconut butter is different to coconut oil. Coconut butter is the flesh made into a butter. Find in health food stores or here.

To make nut free swap pistachios for finely chopped pumpkin seeds.

This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy gluten free recipes please visit her website www.livelovenourish.com.au

 

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