These cherry ripe balls are a no-bake chocolate and coconut treat made with glace cherries. The first time I made them (and the second and third), I would have them in the fridge and every time I walked past, I just had to grab one. I've had so many requests to remake them because they are incredibly delicious (and perfect for those cherry cravings).
I have quite a number of truffle ball recipes (the OG is my gingerbread truffles) because they're just so easy to make (and if you know me, you know I'm a bit lazy when it comes to cooking - or not cooking in this instance).
I've probably made these particular ones almost a dozen times because they're very heavily requested by friends and family especially around the holidays. And I've probably made them a few too many times because I would just keep eating them (whoops).
But in my testing I did try out a couple different biscuit and condensed milk options before landing on my final recommendations. Both digestive and Arrowroots work really well and each of the condensed milks will provide a slightly different flavour (my overall recommendation is coconut to emphasise the coconut flavour)
TL;DR
- Makes: 26 balls
- Prep time: 10 minutes
- Fridge storage: 1-2 weeks
- Freezer storage: 3 months
- Customise: adjust biscuits based on preference, drizzle with chocolate, customise with different condensed milk options
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Why you'll love this recipe
No-bake. There's no oven required, which makes them easy to prepare in the warm Australian Christmas weather (pair them alongside the classic Rum Balls)
Big batch. The recipe makes around 26 balls, so one batch works well for gifting, parties or keeping a stash in the freezer.
Irresistible. The mix of sweet cherries, creamy coconut, and rich dark chocolate creates a classic, crowd-pleasing flavour like my cherry ripe slice.
Customisable coating. Drizzle with chocolate for a lighter finish, fully coat them for more of a truffle texture or roll them in coconut if you want less chocolate.
Ingredients and substitutions
Glace cherries. Glace cherries provide sweetness, concentrated cherry flavour and enough stickiness to help bind the filling. Fresh or frozen cherries are not a direct substitute (and if you have them, I recommend making my cherry chocolate baked oats instead) because they contain substantially more water and can make the mixture too wet; dried cherries can work, but the condensed milk may need adjusting.
Crushed biscuits. Add structure and a slight crunch. I have made these with both digestive biscuits and Arrowroot biscuits and both work. Digestives give a slightly richer, more crumbly filling, while Arrowroots are lighter and more neutral.
Desiccated coconut. This is not just for flavour-it absorbs condensed milk and gives the centre its Cherry Ripe-style texture. Shredded coconut is coarser and may not bind the mixture quite as evenly.
Coconut condensed milk. This binds the biscuit, cherry and coconut mixture while reinforcing the coconut flavour. Regular sweetened condensed milk works almost identically, while oat condensed milk can also be used if you prefer.
But, you can use regular condensed milk or even oat condensed milk. I've made different balls with each of them and all work very similarly.
Dark chocolate. Used for the topping (which is also optional), it adds a rich, slightly bitter contrast to the sweet filling; milk chocolate can be substituted for a milder flavour.
Please check the recipe card for full list of ingredients and quantity.
Regular condensed milk. Works in the same role, but the coconut flavour will be slightly less pronounced.
Oat condensed milk. This is also dairy-free but has a more neutral flavour
Milk chocolate. Sweeter and less bitter than dark chocolate.
Biscuits. I've tested these both with digestives and arrowroots. If using a different biscuit, choose something plain and crisp rather than a soft cookie, as the absorbency affects how much condensed milk the mixture needs.
How to make cherry ripe balls
Step 1: Combine the mixture in a food processor or finely chop the glace cherries by hand then add to a large mixing bowl with crushed biscuits and the rest of the ingredients (it'll be a bit of a rougher texture).
Step 2: Scoop small portions (approx. 1-2 tbsp) of the mixture and roll into bite-sized balls with your hands. Place the balls on a parchment-lined tray.
If the dough is gooey and hard to manage, refrigerate for 30 minutes to allow it to firm up before trying to form.
You can roll in coconut now, but if you want to add chocolate, I recommend refrigerating for 20-30 minutes so the chocolate sets quicker (because it's cooler).
Step 3: (optional) Melt the dark chocolate in a heatproof bowl over simmering water or microwave in short bursts. Remove from heat when half melted and stir until smooth.
Drizzle over (or dip each ball into the melted chocolate)
Step 4: Refrigerate the decorated balls for another 10-15 minutes until the chocolate sets. Serve chilled (especially if you live in Australia where it's hot during the summer months).
Lauren's Top Tips
Wear gloves for rolling. The mixture can be quite sticky and if you're not a fan of messy hands, I recommend wearing food-safe gloves when rolling.
Work quickly with the chocolate. When dipping or drizzling the cherry balls in chocolate, ensure it's warm and fluid for easy coating (it'll set very quickly once it touches the refrigerated balls).
What should the cherry coconut balls mixture look like?
The mixture should be sticky enough to hold together when pressed but firm enough to roll. If it sticks heavily to your hands, refrigerate it for 20-30 minutes before rolling.
If it still feels too wet after chilling, add a small amount of extra crushed biscuits or desiccated coconut. If it feels dry and crumbly, add coconut condensed milk a teaspoon at a time until it holds together.
Storing in fridge or freezer
These will store in the fridge for up to a week. They should be fine after that, but they may lose some of its oomph.
If you want to freeze, arrange in a single layer to harden first (that way they won't stick to each other) then transfer to a freezer safe bag. They'll be fine for at least 3 months - we've even eaten them up to 9 months and they've still be great (just a little texture difference). Defrost in the fridge or leave at room temperature for 10-15 minutes before eating.
I personally like them a little bit frozen so I'll give them about 5 minutes so I'm not breaking my teeth hehe (also I'm impatient).
Note - chocolate can develop condensation or a slightly dull finish after freezing and thawing, so if appearance matters for gifting, freeze the filling balls and coat them later.
Gifting cherry ripe balls
These are easy to prepare ahead for Christmas gifts because they hold their shape well once chilled. Place them in mini paper cases and pack them into an airtight box or jar, keeping them refrigerated until close to gifting.
If you are transporting them in hot Australian weather, use an insulated bag or ice pack because the chocolate coating softens quickly. I would also avoid leaving them sitting in a warm car unless your goal is Cherry Ripe soup.
FAQs
The mixture may be too warm or contain slightly more condensed milk than needed. Refrigerate it for 20-30 minutes first, then add a little extra crushed biscuit or desiccated coconut only if it remains too soft.
The mixture is probably too dry. Add coconut condensed milk a teaspoon at a time and press the mixture together firmly before rolling.
If the mixture is too moist to roll into balls, refrigerate it for 20-30 minutes to firm up before shaping. Alternatively, you can add a little more crushed biscuits or desiccated coconut to absorb the extra moisture.
Other Christmas-themed snacks to try
Or, you can have a browse through my Christmas recipes for more delicious eats.
Recipe
Cherry Ripe Balls
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Equipment
Ingredients
- 200 g (1 cups) glace cherries
- 120 g (1 cups) crushed biscuits, see note 1
- 350 g (3 ½ cups) desiccated coconut
- 320 ml (1 ¼ cups) coconut condensed milk, see note 2
- 50 g (¼ cups) dark chocolate, melted for topping
Instructions
Prepare mixture
- Option 1 - food processor. Combine all the ingredients and pulsing until evenly mixed. If the dough is too gooey, refrigerate for 30 minutes to firm up before rolling.
- Option 2 - By hand. finely chop the 200 g (1 cups) glace cherries and place them in a large mixing bowl. Add the 120 g (1 cups) crushed biscuits, 350 g (3 ½ cups) desiccated coconut, 320 ml (1 ¼ cups) coconut condensed milk. Mix with a spoon or your hands until it forms a sticky dough.
Scoop and form
- Scoop 2 tablespoons of the mixture and roll into bite-sized balls with your hands. Place the balls on a parchment-lined tray.
- Refrigerate the balls for 20-30 minutes to firm up.
Decorate
- Melt the 50 g (¼ cups) dark chocolate in a heatproof bowl over simmering water (not touching) or microwave in short bursts, stirring until smooth.
- Drizzle on top for decoration or dip each ball into the melted chocolate (you may need more than 50g if you dip each of the balls).
- Refrigerate the decorated balls for another 10-15 minutes until the chocolate sets. Serve chilled, especially during warmer months.
Cathy Sampson
My family loved this!
Love the no bake aspect.
athletelunchbox
The no bake is always fantastic for this time of year in Australia! Glad you enjoyed 🙂
Jenni.
Can't get to "see" the recipe as the adds get in the way and you cannot "X" them off!
athletelunchbox
Hi Jenni, thank you so much for your comment. I am sorry you are having difficulty with the ads, I will have a look at my settings and adjust as required. Unfortunately, I have to retain the ads to some extent as this helps me provide free recipes 🙂