Nushi's Cherry Ripe Bites by NushiLove. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Nushi's Cherry Ripe Bites

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Ingredients

36 piece(s)

Nushi's Cherry Ripe Bites

260 g fresh cherries
2 tbsp dried strawberry powder
90 g Desiccated Coconut
1 tbsp coconut oil
250 g dark chocolate (70%+ cocoa)

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6

1h 30min

Preparation 1h 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Egg free Vegetarian Baking Freezing Birthday Children birthday Everyday Gift Party Easy Low budget Quick Christmas Father's Day Mother's Day New Year’s Eve Valentine’s Day Dessert Snack Praline/sweets

Recipe's preparation

Here's how to make the magic happen.....

Preheat oven to 150ºC.

I used a Tupperware cherry pip remover. If you don’t own one you can cut cherries in half and remove and discard the pips.

Line a baking tray and spread cherries on top, bake for 20 minutes.

Place cherries and strawberry powder into TM bowl and mix for 15 sec/Sp 6.

Add desiccated coconut and coconut oil. Mix for 10 sec/Sp 5, to combine.

Fill silicone moulds with the cherry mixture and place in the freezer for 1 hour to set. Once set, remove each shape from the mould.

Use your favourite method for melting the chocolate. Either melt the chocolate in a small heatproof bowl set over a pot of simmering water, or for the required time in the microwave. Once melted, remove from heat/microwave and dip cherry moulds in melted chocolate. Set aside on baking paper until the chocolate sets, I put mine back in the freezer for a short time. My chocolate needed reheating due to the cold cherry mixture hardening the chocolate in the bowl.

Accessories you need

Spatula TM5/TM6
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Tip

Will keep in the fridge for about 3-4 days, unless kids and hubby find them first!!!

I used 70% dark chocolate for this batch as it was all i had on hand. I would usually have used a 90% dark to make it even more sugar and dairy free.

I got 36 out of my small moulds. Volume will depend on how small your moulds are to begin with!!!

Strawberry powder is dried strawberries blitzed up. The packet is easily found in supermarket.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.