Yes, that was cheesy, but these really are delicious.
What exactly are Chocolate Cherry Love Bombs? Thought you’d never ask…
A paleo take on the popular Chocolate Cherry Bomb treat, these love bombs are free of refined sugar, artificial coloring, gluten and nuts, making them a guilt-free indulgence. Sweet cherries are enveloped in wholesome brownie and then dipped in dark chocolate. Wanna know a secret? These brownies are made moist with the addition of vitamin-rich beets! Shhhh, don’t tell the kids 😉
Do you remember back in elementary math when we learned the whole concept of ‘greater than’ and ‘less than’? There was the < sign, and whichever side of the equation got the pointy side was smaller (and needed a shot to get bigger) and the alligator mouth side was eating the bigger one.
Mmmkay, all caught up?
Now we shall discuss the nutritional standing of this delectable treat using 1st grade math symbols…
RHR Chocolate Cherry Love Bombs > chicken breast and veggies
RHR Chocolate Cherry Love Bombs > a handful of almonds and piece of dark chocolate
RHR Chocolate Cherry Love Bombs > a single RHR brownie
RHR Chocolate Cherry Love Bombs < traditional chocolate cherry bombs
You see that last one there? This version of Chocolate Cherry Bombs is LESS of a problem than the traditional ones. Traditional versions of this recipe use boxed brownie mix (gluten, sugar, transfats) as well as chemical-laden cherries and then dip in a chocolate that’s higher in sugar.
The RHR version is made with from-scratch brownies that contain beets (!) for extra nutrients, no gluten, no grains, no refined sugar. The cherry used is natural, no chemicals and dyes. Then it’s dipped in a dark chocolate and coconut oil blend.
Better than the traditional version…but puhlease remember that this is one rich, sinful treat all the same.
One delicious, rich, sinful treat 😉
These are so pretty to serve at a party — it’s fun to put them in cute cupcake liners and put on a tiered cake stand. The kids, of course, will inhale em like there is no tomorrow.
- 2 ounces dark chocolate
- ¼ cup coconut milk, canned, full fat
- 3 Tablespoons coconut oil
- ¾ cup raw honey
- ½ cup beet puree
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup unsweetened cocoa powder
- ¼ cup coconut flour
- ¼ cup arrowroot starch
- 15 dye-free maraschino cherries, or fresh pitted cherries
- 1 cup dark chocolate
- 2 Tablespoons coconut oil
- Preheat the oven to 350 degrees F. Lightly grease an 8×8 brownie pan with coconut oil.
- In a double boiler, melt the 2 oz of dark chocolate, coconut milk, 3 Tablespoons of coconut oil and raw honey. Mix often until the mixture becomes uniformly liquid. Remove from heat and mix in the beet puree.
- In a medium bowl, combine the cocoa powder, coconut flour and arrowroot. Mix the dry ingredients into the wet ones then spread over the prepared pan. Bake for 20-25 minutes. It’s OK for the brownies to be quite moist.
- Once the brownies have cooled, cut into 15 pieces. Pick up a piece of brownie and use your hands to squish it around a cherry. Place on a parchment-paper lined plate. Repeat with the remaining cherries and brownies. Place the brownie bombs in the freezer.
- Meanwhile, use a double boiler to melt 1 cup of dark chocolate and 2 Tablespoons of coconut oil. Mix until smooth, then remove from heat. Take the frozen brownie bombs from the freezer and dip into the chocolate. Once all the bombs are coated in chocolate, return to the freezer for 15 minutes. Apply a drizzle of chocolate, for style, if desired.
- Store hardened cherry bombs in the fridge for up to one week. Enjoy!