Mini Chocolate Cherry Bites Recipes

CHOCOLATE CHERRY DESSERT BITES

Steps:

• For the crust: In a food processor, blend the almonds, oats, coconut oil, maple syrup, cocoa powder, cinnamon, and kosher salt for several seconds. Scrape down the bowl, then pulse until evenly chopped and a crumbly mixture forms, scraping down again as necessary. Add wrappers to a muffin tin (optional). Place 1 tablespoon of the crust mixture into each cup and press it down with your fingers, to make 9 in all. Save the remainder of the crust for the topping.
• For the topping: Wash and dry the bowl of the food processor. Then add the cocoa powder, maple syrup, and coconut oil and blend for several seconds until creamy. Using a spoon, place a dollop onto each of the 9 crusts and smooth it out gently.
• Defrost the cherries and gently chop them, then drain of excess liquid. Sprinkle the chopped cherries on top of the chocolate, then add some crust crumbles. (A few crust crumbles may remain, which you can discard.)
• Freeze for 20 minutes to set. Let stand at room temperature for about 10 to 15 minutes to thaw before eating. Store refrigerated.

MINI CHOCOLATE CHERRY BITES

Steps:

• Spray a mini muffin tin with nonstick cooking spray and set aside.
• Put the chocolate and milk into a heat-safe bowl and place over a pot of gently simmering water. Stir until melted and smooth. This can also be done in the microwave in a glass or plastic bowl by heating the chocolate on Low for a minute or two, stirring it until melted and smooth. Next, stir in the pecans until well mixed. Put a heaping tablespoon of the mixture into 8 portions of the muffin tin. Using the handle of a wooden spoon, lightly press the mixture into the sides and bottom of each portion, creating a cup shape. Chill for 15 minutes.
• Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter. Fill each cup with a tablespoon of the jam, and top with a spritz of whipped cream.

CHOCOLATE-CHERRY GLAZED COOKIE BITES

Steps:

• Line 24 miniature muffin cups with paper baking cups, or spray with cooking spray. Make cookie dough by blending cookie mix, cherries, oil, cherry juice, almond extract and egg until soft dough forms. Spoon dough into each muffin cup filling each about 3/4 full.
• Bake at 350°F 12 to 14 minutes or until dough is set. Cool 20 minutes. Remove from pan. Place cookies on cooling racks.
• Heat 3/4 cup of frosting on High for 30 seconds; stir. Dip tops of cookies into frosting. Allow to set about 1 minute; top each bite with cherry.