Cherries and dark chocolate are a naturally complementary pair, both in flavor and in the nutrients they offer. Dried cherries are rich in anthocyanins, the pigments responsible for their deep red color. These compounds have been studied for their antioxidant and anti-inflammatory properties, and they’re often associated with supporting joint health, exercise recovery, and overall cellular protection. Cherries also provide dietary fiber, which supports digestion and helps maintain steady energy, along with small amounts of potassium and vitamin C.
Dark chocolate adds its own spectrum of beneficial compounds. Cocoa is one of the most concentrated sources of flavonoids—plant-based antioxidants linked to cardiovascular support and healthy blood flow. It also contains minerals like magnesium, iron, and copper, which play roles in muscle function, oxygen transport, and energy metabolism. The natural fats in cocoa help give these truffles a satisfying texture and contribute to a steady release of energy.
Together, cherries, cocoa, and dark chocolate create a deeply flavorful combination that highlights what whole ingredients can offer. With only a few components, this recipe packs a surprising amount of naturally occurring nutrients into a small, convenient bite, making it easy to enjoy these benefits in a simple, everyday way.
Recipe
Makes 12
5 oz. (140g) pitted dried cherries
6 oz. (170g) dark chocolate (70% cocoa), melted
1 tbsp. cocoa powder
1 tsp. coconut oil
How to Prepare
Make the cherry paste:
Place the dried cherries in a food processor. Pulse several times, then run the processor continuously until the cherries break down into a thick, sticky paste. If the mixture is too dry to blend smoothly, add ½–1 teaspoon of warm water and continue processing until it forms a cohesive paste.
Mix the cherry paste with the cocoa powder until fully combined.
Roll the mixture into small balls (about 1 tablespoon each).
Combine the melted dark chocolate with the coconut oil. Dip each ball into the chocolate to coat.
Sprinkle with sea salt and chill until set, about 20 minutes.
