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Cherry Berry Bites

Cherry Berry Bites

A mouthwatering Cherry Berry Bites recipe taken from Healthier Comfort Food Cookbook.



Cherry Berry Bites

Ingredients

Pitted Medjool dates 200g (7oz), roughly chopped

Dried Morello cherries (no added sugar or oil) 100g (3½oz), roughly chopped

Dried cranberries (naturally sweetened/apple juice infused) 100g (3½oz)

Gluten-free porridge oats 150g (5oz)

Ground almonds 75g (3oz)

Berry fruit flavouring a few drops (optional)

Dark chocolate 25g (1oz)

Freeze-dried raspberry sprinkles 2 tbsp

Instructions

1

Line an 18cm (7in) square cake tin with non-stick baking paper.

2

Put the dates, cherries and cranberries in a blender or food processor and add 2 tablespoons cold water. Pulse the mixture a few times then blitz in short bursts for a few seconds at a time until the mixture begins to clump together. Add the oats, almonds and flavouring if using, and continue to blitz the mixture until well combined.

3

Transfer to the lined tin and press firmly with the back of a spoon to cover the base in an even, well-compacted layer. Chill for 2 hours to firm up.

4

Invert a board over the tin and turn both over so the fruit mixture drops out of the tin. Peel off the lining paper then carefully turn the mixture right-side-up. Use a sharp knife to slice the square into nine strips and then cut each strip into three. Arrange the pieces on a board lined with non-stick baking paper.

5

Melt the chocolate in a small heatproof bowl over a saucepan of barely simmering water. Cool for 5 minutes then, using a teaspoon, drizzle a small amount of chocolate over each bar. Sprinkle with freeze-dried raspberry pieces before the chocolate sets. Leave to set completely before serving.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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