Luke Hines’ Choc Cherry Bombs

Whip up a batch of these choc cherry bombs and keep them in the fridge for a healthy, low carb snack. They’re refined sugar free and super easy to make too!


  • 200 g fresh cherries (or frozen defrosted)
  • 1 tbs maple syrup
  • 90 g (1 cup) desiccated coconut
  • 2 medjool dates, pitted
  • 3 tbs coconut oil, melted
  • 125 g (1 cup) 85% dark chocolate (green and blacks organic goes well here)


Step 1.
Line a baking tray with baking paper.

Step 2.
Put the cherries, maple syrup, desiccated coconut, dates and coconut oil in a food processor and pulse together briefly to form a thick, chunky paste.

Step 3.
Roll the mixture into walnut-sized balls using your hands and insert a toothpick into the centre of each. Arrange the skewered balls on the prepared baking tray and transfer to the freezer for 15–30 minutes to chill and firm up.

Step 4.
Meanwhile, melt down the dark chocolate in a small saucepan over very low heat, stirring as you go, until thick and creamy.

Step 5.
Once chilled and using the toothpicks to hold, dunk the balls into the melted chocolate to coat them completely. Place the coated balls back on the baking tray and return to the freezer for 5–10 minutes, or until the chocolate has set.

Step 6.
Enjoy straight away, or keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Serves 6


healthy made easy Extract from 
Healthy Made Easy by Luke Hines.
Available now. Published by Plan Macmillan. Go to Booktopia to purchase.