Last weekend I went to see my grandparents at their amazing farm. Even tho there is literally nothing to do, this place puts a magical spell on me. It calms me down, creates space for new ideas in my head and utterly inspires me to work with only the freshest and best ingredients. Every day I strolled through my grandma’s garden and ate fruits until I felt sick. So while I was sitting in a cherry tree letting go of things I was wondering what amazing things I could create with these beauties. So I made cherry bombs! Despite the name, they are the good kind of bombs!
They are raw, vegan, glutenfree and refined sugarfree. The recipe is super easy and the taste is just pure summer magic. They also make a wonderful gift you guys. So that’s how I finished my wonderful weekend: I thanked my grandma for letting me stay and left the cherry bombs for her to enjoy.
Raw Vegan Cherry Bombs (makes 6)
- 6-8 large cherries
- 20g coconut flakes
- 20g almonds
- 30g raisins
- 1 tsp vanilla essence
- 100g raw chocolate (I love the Ombar)
- handful chopped hazelnuts
Add all the ingredients into your food processor until you get a firm dough-like consistency. Remove from the food processor and transfer into a bowl and knead with your hands to make it stick together a bit more. But in general it should be quite sticky. Now take a small piece of dough and flatten it in your hand using your thumb. Now grab a cherry and press it into the dough and close it around the cherry. Once you have finished ‘wrapping’ all the cherries transfer them into the fridge for an hour. Melt the raw chocolate in a heatproof bowl at 40 degrees celsius. Dip every cherry bomb into the melted chocolate, roll them in the chopped hazelnuts and sit on a lined tray to dry. Store the cherry bombs in the fridge, this way they last for up to a week.