These cherry ripe balls are a total game-changer. Made with crushed biscuits (like digestive or arrowroots), glace cherries, coconut and condensed milk. They form these rich, cherry coconut balls which can be drizzled or dipped in dark chocolate to make a cherry chocolate truffle. Crushed biscuits, cherries, coconut, and condensed milk come together in the easiest, yummiest treat. Dip them in chocolate, and you’ve got yourself the ultimate dessert fix for any occasion.
Jump to:
Why you'll love this recipe
No-bake. Just like Rum Balls and Gingerbread Truffles, these cherry ripe balls require no baking.
Irresistible. The mix of sweet cherries, creamy coconut, and rich dark chocolate creates a classic, crowd-pleasing flavour.
Gifting. Cherry truffles are perfectly festive and this recipe makes a large batch making them perfect for gifting (maybe Christmas or Valentines Day) alongside Sugar Cookies, Gingerbread Cookies and even Reindeer Tim Tams.
Ingredients and substitutions
Glace cherries. These provide the sweet and fruity flavour base for the cherry ripe balls. Dried cherries or fresh cherries could be used as an alternative, but you will have to adjust the ratios of the other ingredients.
Crushed biscuits. Add structure and a slight crunch. I used digestive biscuits for one batch, and arrowroot biscuits for another and both worked well.
Desiccated coconut. Cherry Ripe's have coconut in the middle of the candy bar with the cherry. It helps to provide structure and texture making these cherry ripe balls very similar.
Coconut condensed milk. Binds everything together and maintains the coconut flavour (while making these cherry ripe balls dairy-free).
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, 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.
How to make cherry ripe balls
Step 1: Prepare the Mixture
By hand. Finely chop the glace cherries and place them in a large mixing bowl. Add the crushed biscuits, desiccated coconut, and coconut condensed milk, then mix with a spoon or your hands until the mixture forms a sticky dough.
Food Processor. Add the glace cherries, crushed biscuits, desiccated coconut, and coconut condensed milk to the processor. Pulse until evenly combined into a sticky dough.
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.
Step 3: Refrigerate the cherry ripe balls for 20–30 minutes to firm up.
Step 4: 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.
Step 5: Dip each ball into the melted chocolate or drizzle it on top for decoration.
Step 6: 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).
Top Tip
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).
Storage
To store cherry ripe truffles, place them in an airtight container and refrigerate for up to a week to keep them firm and fresh.
Freezing
If you want to freeze them, arrange the balls in a single layer on a tray to harden first, then transfer them to a freezer-safe container or bag with parchment paper between layers to prevent sticking.
They’ll stay delicious for up to 3 months. When ready to enjoy, thaw them in the fridge for a few hours or at room temperature for about 30 minutes.
FAQs
Fresh cherries aren’t recommended as they contain too much moisture, but dried cherries can be a great alternative for a chewy texture. If you want to use fresh cherries, you'll need to decrease the amount of condensed milk and potentially increase the dried ingredients.
Digestive biscuits or graham crackers work best, but you can also use any plain, slightly sweet biscuit like Marie or Arrowroot.
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 treats to try
Or, you can have a browse through my Christmas Category for more delicious eats.
Recipe
Cherry Ripe Balls
Ingredients
- 200 g (1 cup) glace cherries
- 120 g (1 cup) 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 (⅓ cup) dark chocolate melted for topping
Instructions
Prepare mixture
- By hand. Finely chop the glace cherries and place them in a large mixing bowl. Add the crushed biscuits, desiccated coconut, and coconut condensed milk, then mix with a spoon or your hands until it forms a sticky dough.
- 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.
Scoop and form
- Scoop 1–2 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 dark chocolate in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth.
- Dip each ball into the melted chocolate or drizzle it on top for decoration.
- 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 🙂