Do you remember the chocolate bar called Cherry Ripe? The rich dark chocolate, the plump, luscious cherry and the moist coconut combined to create a decadent bar. I haven’t had one in years and when I was given a punnet of blueberries the cherry ripe popped into my mind.
But instead of cherries, I had blueberries. So it had to be a ‘berry ripe’.
With just 5 ingredients making up the centre and 3 for the chocolate you may be able to whip them up today.
These balls would need a little bit of different preparation depending on whether it is summer or winter.
I keep my maple syrup in the fridge, so obviously it is cold. But the coconut oil needs to be melted, which means it’s warm. If you’ve ever put melted coconut oil into something cold you can see where I’m heading with this. The coconut oil hardens. Quickly.
Whichever method you choose, that’s as hard as it gets to make berry ripe.
Oh, and avoiding nibbling before it’s dipped in chocolate.
The amount of chocolate in the recipe is more than you will need for the number of balls. The main reason is that you need to be able to dip the balls so they are completely covered. I do this in a narrow, tall jug or glass and you need extra chocolate to cover the balls.
The bonus is there’s extra chocolate left over. Spread it out on a tray lined with baking paper, sprinkle on some goji berries, coconut and buckinis and you’ve just made two desserts in one. Go you!