Cherry Blossom Chocolates
When I think back to my own childhood and favourite treats, the cherry blossom was right up there at the top of the list. I had my own way of eating them, eat the outer and top layer of chocolate first, then the cherry and the bottom layer last. I’m sure they tasted just as good if you ate them any other way, but in my adolescent mind, that helped me to savour the yummy flavour even longer.
I don’t get to eat cherry blossoms these days. I’m sure I’d be mortified at the amount of sugar in one bite, let alone the whole thing. That doesn’t mean I have to forgo the whole cherry chocolate experience, though. I’ve found a way to have my cherries and chocolate and enjoy my slim waist line too!
Hope you enjoy these as much as I do.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
For the filling
- 12 Frozen cherries
- Cherry juice, from the cherries
- 1 Tbsp confectioners swerve
- 1/4 tsp xanthan gum
For the Chocolate
- 4 oz unsweetened baking chocolate
- 1/4 cup Coconut oil
- ¼1/4 cup swerve, confectioners
- 1 tsp vanilla
- 1/8 tsp Himalayan salt
For the Filling
Cover frozen cherries with water and set aside for one hour
Remove cherries from the water and set both aside.
Place cherry water in a small sauce pan under medium low heat.
Add swerve and xanthan gum and whisk until combined.
Set aside to thicken.
For the chocolate
Combine chocolate, oil, swerve, vanilla and salt in a small sauce pan
Melt under medium low heat, or in a double boiler.
Set aside to let cool, for five minutes
Spoon chocolate into silicon molds. Fill to the top.
Place mould into freezer for five minutes
Remove moulds and scoop out the inner core of the chocolates.
Place a piece of cherry in the chocolate core and fill with cherry sauce.
Place in the freezer for five minutes
Cover the cherry filled chocolate with the remaining (warmed) chocolate to cover over the hole.
Place in the freezer to cool.
Store in the fridge
Nutrition & Macro Information
- Amount per serving
- % Daily Value*