Saturday, August 13, 2016

chocolate cherry bombs

Well, summer biochem class is complete! I now have one week until Fall semester starts and I am going to Sandpoint! I haven't been out of Hawaii in two years! That's nuts. Seriously. I am so lucky that going home for me means visiting a natural gem tucked into the Rocky Mountains between glistening lakes and miles of forest. Forest. I really miss forests. And lakes. But most of all I miss my family and friends whom I rarely get to see, except for on my biannual Idaho adventures. So here I go! But first... these balls are seriously the bomb. Chocolate cherry bombs that is. Enjoy ;)

chocolate cherry bombs
  • 1 cup rolled oats
  • 1/2 cup almonds
  • 1/2 cup shredded coconut
  • 1 cup dates
  • 1/2 cup dried cherries
  • 1/4 cup maple syrup
  • 1/2 cup dark chocolate (chips, chunks, whatever)

The first thing that I do when making any blissful ball is soak the dates to soften them up. Usually a couple of minutes in warm water will do the trick. While the dates are soaking add the oats, coconut, and almonds to a food processor and blend into a course meal. Chunks are good. Transfer this into a bowl. Now add the (drained) dates, dried cherries, and maple syrup to the food processor and blend away. Remember, some chunks are good.

Add the wet ingredients to the dry and incorporate fully using your hands. This is definitely the most effective way to mix something like this.

Roll into little balls and set them up for chocolate drizzling:

To melt the chocolate I like to set up a metal bowl that fits on top of a sauce pan. Put about an inch or two of water in the pot and bring to a simmer. Place the bowl over the hot water and add the chocolate, stir constantly. Make sure the water isn't boiling, just simmering, and that it isn't so full that the water is touching the bowl, just the steam, this is what melts your chocolate. When the chocolate is melted and smooth, remove from heat and grab a spoon. With a spoon drizzle some chocolate over each ball. This batch made me 18 balls, and I used up all the chocolate (literally, there was a lot spoon/finger licking). 

Now pop 'em into the freezer for 10-15 minutes and you have yourself some bomb chocolate cherry bombs!

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