Flawlessly delicious no-bake Cherry Ripe Balls made from condensed milk, coconut, glace cherries and chocolate! They are the easiest little bites ever.
For as long as I can remember I’ve loved Cherry Ripe pubs. Put me within the delicious chocolate aisle in the supermarket and it’s never likely to end well… pretty soon I’ll be strutting out with several bars in my basket. Yep, that happens a LOT!
And so, I thought the only real logical move to make was celebrate my love of Cherry Ripes, by causing a whole batch of No-Bake Cherry Ripe Balls. These are a little bit like Bounty Balls , but they have the most delicious cherry flavour through the glace cherries.
I actually also added in a few drops of red food colouring to provide them a gorgeous cherry pop of colour, but it’s totally up to you if you wish to do that!
Today these balls can be remaining as is and they’re going to be astounding, but if you really want to add to the cuteness aspect, then you definitely must add a teensy-tiny bit of chopped up Cherry Ripe to the top of every ball. It not only appears great, but also offers the added reward of letting everyone know what they’re about to eat! Pretty and informative… how good is that!
So the next time you’re preparation a party, needing to take a plate to some morning tea, or simply want to indulge in your favourite Cherry Ripe goodness, then provide these balls a go (the only real problem is they are extremely addictive… similar to the chocolate pubs!).
No-Bake Cherry Ripe Balls – Conventional Method
1 X 395g tin condensed milk
4-5 drops pink food colouring
250g dark chocolate melts
2 tbs coconut oil
1 X 55g Cherry Ripe bar, cut into small chunks (for cauliflower risotto decoration)
Finely chop the glace cherries into little chunks (or puree inside a food processor).
Place the chopped cherries into a large bowl.
Add the coconut and condensed milk and combine until well combined and sticky.
Add the green food colouring and mix until evenly distributed.
Roll mixture into heaped teaspoon-sized balls and place onto a cooking tray.
Place the tray into the refrigerator for 30 minutes to harden.
Place delicious chocolate melts and coconut essential oil into the microwave.
Make on 50% power in 30 second bursts until just melted (stirring each time with a dry metal spoon).
Using two forks, dip each one of the coconut balls in to the melted chocolate mixture, allowing any excess to drip off.
Place back again onto the cooking tray and best with a little Cherry Ripe square.
Repeat with staying balls.
Keep refrigerated in an airtight pot for 5 days.
1 X 395g tin condensed milk
4-5 drops pink food colouring
250g dark chocolate melts
2 tbs coconut oil
1 X 55g Cherry Ripe bar, cut into small chunks (for decoration)
Place the glace cherries in to the TM dish and puree on Rate 8 for 10 seconds.
Scrape straight down the sides from the bowl.
Add the coconut and condensed milk and blend on Reverse, Speed 4 until completely combined.
Add the pink food colouring and mix on Reverse, Speed 4 until the colour is normally evenly distributed.
Roll combination into heaped teaspoon-sized balls and place onto a cooking tray.
Place the holder into the freezer for thirty minutes to harden.
Place delicious chocolate melts and coconut essential oil in to the TM bowl.
Melt on Quickness 2, 50% power for 4 mins (scraping down the sides of the bowl partway through).
Using two forks, dip each of the coconut balls in to the melted chocolate mixture, permitting any excess to drip off.
Place back onto the cooking tray and best with a small Cherry Ripe square.
Repeat with staying balls.
Keep refrigerated within an airtight box for 5 days.