Make these for your loved ones or even better, just for you! We won’t tell if you decide to eat them all in one go. By yourself… With a liquid tart centre, these are utterly moreish.
It’s no secret that I’m a big fan of Cherry Active. They’re most famous for their concentrate, which is made from 100% Montmorency cherries. It is said to improve sleep, help reduce DOMs and also lower blood pressure. And there are many other studies which support the benefits of Cherry Active for sports, health and wellness. At home, I’ve got a giant bottle of the concentrate which I use in post-workout smoothies, in porridge, granola and for baking. If truth be told, I try and put it into everything! Which is why it’s a no brainer that they’re featuring in these. Because chocolate and cherries are just the best combination.
As well as including the liquid, this recipe also calls for the dried cherries – they add texture and a yummy chewiness to the mix. One thing to note is that for some magical reason, Cherry Active does not freeze. At all. Which makes things interesting!
That is why it’s crucial to use good chocolate which properly solidifies. Otherwise, you’ll get leaky chocolates… the key to this is to make sure there’s a chocolate seal around the filling.
This recipe also requires you to melt the chocolate. The most common piece of kitchen equipment for this is a bain-marie. But hardly anyone has a bain-marie. Not unless you’re a professional chef or a chocolate maker. And this recipe is for everyone. A pyrex jug hooked over a saucepan of shallow simmering water works just as well. You can also buy little melting pots which work in a similar way.
Make sure when you eat them that you eat them fast! If they melt, delicious sticky Cherry goo will ooze out!
- 75g Montmorency Cherries
- 125g Dark Chocolate
- 50ml Cherry Active
- 20g Coconut oil
- Pinch of Himalayan Sea Salt to top (optional)
- In a bain-marie or pyrex jug, break the chocolate into chunks and melt it down.
- Whilst that's happening, lay out your silicone cupcake cases on a tray, ready for the chocolate.
- In each of the cupcake cases, add roughly a teaspoon and a half of melted chocolate and swirl it around, making sure the bottom and half a centimetre up the edges is covered. Put it immediately in the freezer for 10 minutes.
- Chop the cherries up as small as you can and mix well with the coconut oil and Cherry Active concentrate. If you have a blender, give it a quick whiz as this will mix the oil and concentrate better.
- Take the cupcake cases out of the freezer and in each one equally add the cherry mix. Place it back into the freezer for 10 minutes. Try not to eat the rest of the melted chocolate.
- Pull the cupcake cases out of the freezer and add another teaspoon and a half of chocolate on top of the cherry mix making sure it's completely covered with chocolate. For those who like a taste sensation, add a tiny sprinkle of salt on each one. Put it back into the freezer and leave for an hour to make sure they're all set. No sneaking a taste before!
- Lick the chocolate bowl.
- After 2 hours, they'll be ready to eat but keep them out of the freezer as little as possible before you snack - you don't want them to end up a cherry mess!
- Storing: Keep in the freezer and eat within 2 weeks.