The Australian Vegan Magazine — May-June 2017

(Ben Green) #1

64 the australian vegan magazine


You won’t be able to keep your hands off these
babies - made with a combination of dried
cherries, coconut, cacao powder and creamy nut
butter, then coated in homemade chocolate. A
densely satisfying sweet and sour sensation,
perfect for when you get that chocolate craving.

Makes 12

125g (1 cup) dried cherries
60ml (¼ cup) melted coconut oil
360g (4 cups) desiccated coconut
⅓ teaspoon Himalayan salt
1 teaspoon vanilla powder
2 tablespoons raw cacao powder
2 tablespoons macadamia or almond butter

(use seed butter if allergic to nuts)
45ml rice malt syrup

Chocolate coating
375ml (1½ cups) melted coconut oil
175g (1½ cups) raw cacao powder
185ml (¾ cup) maple syrup

1 Place dried cherries in a food processor
and reduce to a paste. Add the coconut oil
and coconut, and pulse until combined.

2 Add the salt, vanilla, cacao powder, nut
butter and rice malt syrup, and process
until the mixture sticks together.

3 Line a rectangular baking tin, measuring
about 34 x 23cm and 5cm deep, with
baking paper. Press the mixture into the tin
and freeze for up to 1 hour.

4 Whisk the chocolate coating ingredients
together in a bowl.

5 Place a sheet of baking paper on the
kitchen bench, then set a wire baking rack
on top. Remove baking tin from freezer
and cut the cherry mixture into bite-sized
pieces.

6 Dip each piece in the chocolate and
place on the wire rack to allow the excess
chocolate to drain off.

cherry bites


60 the australian vegan magazine


Images and recipes
from Hippie Lane:
The Cookbook
by Taline Gabrielian
(Murdoch Books,
RRP $39.99)

Store in airtight


container in the fridge.


Cherry bites will keep


for 2 - 3 weeks.

Free download pdf