Cherry Ripe Balls – best ever recipe!

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A bite-sized treat that captures those magic Cherry Ripe flavours.

cherry ripe balls.cherry ripe balls.

“Yum. Even better than a Cherry Ripe!” My husband isn’t hugely into sweets (unlike myself) – but this was his reaction to Cherry Ripe Balls. I’d go even further and say they are dangerously delicious!

cherry ripe ballscherry ripe balls

These choc cherry balls not only look a treat, they capture all the flavours of the classic Cherry Ripe chocolate bar and are super easy to make.

They’re no-bake and absolutely perfect for parties and festive occasions.

They’ll disappear in a flash. This recipe makes 24 balls, so double or triple the recipe if you’re expecting a crowd.

Ingredients for Cherry Ripe Balls

The ingredients you’ll need are:

  • milk arrowroot biscuits (or any other plain, sweet biscuits)
  • desiccated coconut
  • condensed milk
  • red glace cherries
  • red colouring
  • milk chocolate
  • dark chocolate.

That’s right. There are no cherry ripe bars in this recipe! You could, however, use some chopped Cherry Ripe Bar to decorate the balls.

The ingredient measurements can be found in the recipe card at the end of this post.

cherry ripe balls ingredientscherry ripe balls ingredients

How to make Cherry Ripe Balls

Mix. Roll. Decorate.

It really is that easy!

Mix

Crush or process the biscuits to a fine crumb texture.

Then, combine the biscuit crumbs, coconut, condensed milk, halved glace cherries and 5-6 drops of red food colouring in a mixing bowl. Stir well to combine.

The mixture should turn pink and hold together well – just like the inside of a cherry ripe!

cherry ripe balls mixturecherry ripe balls mixture

Roll

Roll about a tablespoon of the mixture into balls.

Place the balls onto slice trays lined with baking paper – you’ll need two – and place into fridge to set a little while you melt the chocolate.

cherry ripe balls on traycherry ripe balls on tray

Decorate

Now for the fun bit.

Start by melting the milk and dark chocolate in two separate bowls.

I find the best way to melt chocolate is by using 20 second bursts in the microwave and stirring well between bursts until the chocolate is smooth, glossy and runny.

making cherry ripe balls.making cherry ripe balls.

Next, decorate balls by dipping in melted chocolate, half dipping in melted chocolate or drizzling some chocolate over the balls.

You can layer the two different types of chocolate (for example, dip half in milk chocolate and drizzle with dark chocolate), and use coconut and cherries to decorate.

I coloured some of the decorating coconut with red food colour.

You can also simply roll the balls in coconut.

Once decorated, place the balls into the fridge for at least 2 hours to set.

decorated cherry ripe balls.decorated cherry ripe balls.

Enjoying your Cherry Ripe Balls

Store Cherry Ripe Balls in an airtight container the fridge for up to one week or freeze them for up to 3 months.

They’re great chilled, straight from the fridge, or enjoy them at room temperature.

cherry ripe balls on tray.cherry ripe balls on tray.

Other recipes you may enjoy

This Cherry Ripe Balls recipe has been adapted from my Cherry Ripe Slice recipe.

Or you might like my other no-bake snack ball recipes: MILO Balls, Moon BallsFruit Salad BallsApricot Balls or Pineapple Balls.

cherry ripe balls.cherry ripe balls.
  • 10 milk arrowroot biscuits (or any other plain, sweet biscuits) (85 grams)
  • 250 grams desiccated coconut (3 cups)
  • 395 gram tin condensed milk
  • 200 grams red glace cherries halved
  • 6 drops red colouring
  • 180 grams milk chocolate
  • 180 grams dark chocolate
  • little extra coconut, colouring and glace cherries (for decorating)
  • Line slice tins (approx 27 x 17cm) with baking paper.

  • Crush or process biscuits to a fine crumb texture.

  • Combine biscuit crumbs, coconut, condensed milk, halved glace cherries and 5-6 drops of red food colouring in a mixing bowl. Stir well to combine. Mixture should turn pink and hold together well.

  • Roll (about a tablespoon of) mixture into balls. Place onto trays and place into fridge to set a little while you melt the chocolate.

  • Melt milk and dark chocolate in two separate bowls, using 20 second bursts in the microwave and stirring well between bursts until chocolate is smooth, glossy and runny.

  • Decorate balls by dipping in melted chocolate, half dipping in melted chocolate or drizzling some chocolate over the balls. You can also layer the two different types of chocolate (for example, dip half in milk chocolate and drizzle with dark chocolate), and use coconut and cherries to decorate. You can also simply roll the balls in coconut.

  • Place into fridge for at least 2 hours to set.

  • Store in fridge for up to one week.

Calories: 232kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 194mg | Fiber: 3g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg



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