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.
Eat them before they melt!
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!
Ingredients
- 75g Montmorency Cherries
- 125g Dark Chocolate
- 50ml Cherry Active
- 20g Coconut oil
- Pinch of Himalayan Sea Salt to top (optional)
Method
- Chop up the dark chocolate into small pieces and melt in a pyrex jug sitting in a few inches of water in a saucepan.
- Once full melted, using a tablespoon, coat the bottom of each muffin case with a layer of chocolate. Place into the freezer.
- Chop up the cherries as small as you can get them and mix together with the coconut oil and Cherry Active.
- Remove the muffin cases from the freezer and equally spoon in the mixture. Return to the freezer for 5 minutes.
- If necessary, gently reheat your jug of chocolate. Take out your muffin cases again and spoon the rest of the chocolate equally over the mixture, taking care so that all are covered. Return to the freezer for 30 minutes and whenever you’re peckish, remove one and eat!
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