Coconut & Cherry Chocolates

Coconut & Cherry Chocolates

prebiotic / anti-inflammatory / phytoestrogenic / aphrodisiac



  • 125g ground almonds
  • 1 tablespoon ground flax seeds
  • 10 Medjool dates, with stones removed
  • 100g dried sour cherries
  • 60g coconut oil, melted
  • 60g raw cacao powder
  • 2 tablespoons sour cherry juice concentrate
  • 1 tablespoon maca powder
  • 1/2 teaspoon almond extract (optional)
  • 4 tablespoons desiccated coconut, toasted



  1. Place the dried cherries and dates into a food processor and process until finely chopped.
  2. Add the rest of the ingredients (except the desiccated coconut) and process until blended together and a dough is formed.
  3. Heaped teaspoons of the mixture can then be made into small balls, rolled in the desiccated coconut and put into sweet cases.
  4. Alternatively, simply press the mixture into a shallow, lined baking tray (approx 19cm square) and top with the desiccated coconut.
  5. Transfer the finished chocolates into a freezer for 1-2 hours to firm up.
  6. If you have used the tray method, then cut the chocolates into squares to serve.

The chocolate can be stored in the fridge for 3-4 days. Alternatively, store in the freezer and defrost as required!


Recipe reproduced with kind permission from Belinda Blake, DipION, mBANT, CNHC registered. Belinda Blake presents one-day courses on Healing Food at our Richmond location. 


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