The Australian Vegan Magazine — May-June 2017

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.