Chocolate Covered Cherries:
This chocolate covered cherries recipe is so easy I seriously considered not even posting it…
However, I receive requests from readers every day who ask if I can post more easy recipes—recipes that can be made without an oven, without a blender or food processor, recipes that don’t take all day to prepare and that don’t require a trip to the health food store for some obscure ingredient.
This is one of those easy recipes!
The recipe is perfect if you have just five minutes and need to come up with a fancy dessert… or if you’re looking for a recipe that takes advantage of cherry season!
The sweet and vibrant cherries make for a stunning final presentation sure to impress your guests—I took about a million photos and had an incredibly difficult time cutting it down to my five favorites. And then I had an equally difficult time stopping myself from eating all the cherries before I could bring them to their destination.
 
Luckily, the recipe makes a big batch.
An excuse to eat more chocolate covered cherries!
Chocolate Covered Cherries
- 1/4 cup cocoa or cacao powder (20g)
- 1 tbsp liquid sweetener, such as pure maple syrup (15g)
- 1/4 cup melted coconut oil (For a coconut-free version, see directions below) (38g)
- fresh cherries, with stems if possible
Chocolate Covered Cherries Recipe: Line a large plate with parchment paper, and set aside. Combine the liquid coconut oil and sweetener, then stir in the cocoa until a thin sauce forms. (If the sauce turns thick, gently heat it for a few seconds until it becomes thin.) Holding the cherries by the stems or with a spoon, swirl each cherry around in the chocolate. Place on the parchment-lined plate, and immediately refrigerate to set the chocolate shell. Due to the melty nature of the coconut oil, these chocolate covered cherries should be refrigerated until ready to serve. (Chocolate sauce makes enough to coat about 110 cherries.) COCONUT-FREE VERSION: Carefully melt 8 oz chocolate chips with 1 tbsp shortening. (Spectrum brand is non-hydrogenated.) Proceed with the directions above, using this chocolate sauce in place of the coconut-based sauce. This version can stay out at room temperature for a longer period of time, but it’s still a good idea to refrigerate since the fruit is perishable.
Click for: Chocolate Covered Cherries Calories and Nutrition Facts
I’d love your feedback!
Do you prefer when I post quick and easy recipes with just a few ingredients? Or do you like the more-complicated recipes, such as the muffins, pies, and cakes? I will continue to publish a balance of easier and more-involved recipes but will take your feedback into account when deciding how many of each to post!
Link of the Day:Â Chia Pudding Recipe
I love quick and easy recipes, especially if I have all the ingredients on hand. Those are the recipes I tend to make over and over. These look delicious!
What a tasty-looking recipe!
I indeed love simple recipes 🙂 But for me, that doesn’t always mean they have to be ‘under-five-minutes’. With ‘simple’ I mean that you don’t have to do things that are likely to go wrong, and that you don’t need expensive/hard-to-get ingredients.
I love ya girl, but….I don’t think this is much of a recipe unless you put a lil’ spin on it of some sort. I think people want simple recipes (such as your banana pancakes), but not THIS simple. Just my opinion, though!
I’d like to see more remakes of my childhood favorites, like the gooey and chewy Little Debbie Oatmeal Creme Pies! Or….OR I’d pay to see a PayDay remake if that’s even possible!
I also like your meal ideas. I’m always looking to expand my lunch repertoire, and any ideas are helpful as I’ve become quite uncreative lately.
Oooo, oatmeal creme pies!! Yes!!
I love the simple ones!
Planning to try this with a 1/2 tsp of almond extract (or dip in ground almonds after the chocolate). Love your seasonal dessert ideas!
I love all your recipes but the easy ones are my all-time favorites. When I see other recipes with about 103 Martha Stewart-type steps, my eyes glaze over and I just forget about ever making those.
I like both easy and more complicated but my favorite are the ones that use ingredients I already have on hand.
I like recipes like this for quick snacks and oatmeal. I would love to see more non-desserty recipes (I know, I know, not chocolate), but seriously, your lentil stew, crock pot roasted veggies, and sloppy joes pretty much changed my life 🙂 Your culinary skills are fab, and as a vegan, I would love to see more of them. Keep up the good work!
P/S: I can hardly wait for oatmeal week!!!! Like so super excited. Bring it on!
I’m so glad you posted this because I LOVE easy recipes. As soon as I saw you talking about almost not posting it, I got excited, because the shorter recipes are my favorite. It also gives us readers more room to add to the recipe and get creative, ya know? These look quite tasty!
There’s a case for each. You have a lot of different readers on your blog. I don’t like rigging up my food processor and I can’t seem to get out of a health food store without spending $100 more than I intended (I love healthy foods; my family not so much). But while I’m all for just a few ingredients, I love to bake!