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Cherry Ripe Discs
Make your own health cherry ripe without all the additives of the store bought one using chocolate made from scratch! This recipe comes to us via Janella Purcell and her wonderful Living Your Element cooking series on You tube. It’s a recipe associated with the element of FIRE which is especially perfect for summer.
Cherry Ripe Discs
Make your own health cherry ripe without all the additives of the store bought one using chocolate made from scratch! This recipe comes to us via Janella Purcell and her wonderful Living Your Element cooking series on You tube. It’s a recipe associated with the element of FIRE which is especially perfect for summer.
Ingredients
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1 cup desiccated coconut
1/2 cup (125ml) Power Super Foods Cacao Butter
1/2 cup frozen cherries
1 tbsp maple syrup, or to taste
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2 tbsp/40g Power Super Foods Cacao Butter
2 tbsp/40g Power Super Foods Cacao Powder (we used Cacao Gold)
1 tbsp pure maple syrup, or to taste
1 vanilla bean, scraped, or 1 tsp vanilla paste extract
Pinch of salt, unrefined
Optional: pinch of cayenne pepper for garnishing - you could also use rose petals or crushed freeze dried strawberries or raspberries
Directions
For the base, gently melt the cacao butter in a heat-proof bowl over a simmering pot of water
Allow it to cool a little then blend/process it with the other 3 ingredients for the base, until well combined, but still with some texture
Next, press this mixture into round silicone moulds and pop in the fridge/freezer until firm. About 10-20 mins. If you don’t have moulds use your hands but ensure it’s very firm and not crumbly.
While the base is cooling, prepare your melted chocolate for the coating by placing the cacao butter in a heatproof bowl over a pot of low simmering water. Gently melt then add in the rest of the ingredients.
Once the butter has melted, whisk the ingredients together until smooth and luscious. You can remove from the heat for this step to avoid overheating. Allow the chocolate to cool just a little so it doesn’t damage your cherry filling.
Pop the cherry discs out of their moulds and place on a wire cake rack. Pour the melted chocolate over each disc until fully covered. Allow them to cool a little before placing a pinch of cayenne on top. Allow them to dry where they are or put in fridge. If you want to fully enrobe them use a fork and dunk them in the melted chocolate.
Leftovers can be stored in a sealed container in the fridge.
• Note: Cocoa butter typically has a melting point of around 34–38 °C, so if the temperature in your kitchen is warm, keep your Cherry Ripe Discs in the fridge, otherwise they’ll be fine at room temperature for at least a week or longer.