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No Bake Cherry Balls

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3.5 ounces of maraschino cherry
2 tablespoons of white rum
9 ounces of biscuit
9 ounces of walnut
2 tablespoons of cocoa powder
3.5 ounces of powdered sugar
2 ounces of butter , melted
1 teaspoon vanilla extract
2 tablespoons of milk
2 tablespoons of pistachio , chopped
edible gold leaf

Nutritional Information

706 kcal
10 g
42 g
80 g

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Today, we wanted to go a little classy so we've made a shiny dessert, one that you will only find in those hot-shot restaurants. First, we've soaked some maraschino cherries in white rum, and we've coated them with a mix of biscuit, walnut, and cocoa. But, the golden touch (wink!) was covering them with edible gold leaves. It's easier than you think so try it at home and see for yourself.





Place the maraschino cherries in a small bowl and pour the white rum over them. Let them soak for 20 minutes.


Add the biscuits and walnuts in a blender and blend them until they’re crumbled.


Add the mixture to a large bowl. Add the powdered sugar and cocoa. Mix to combine everything.


Add the melted butter, vanilla extract, and milk. Mix to combine the wet ingredients with the dry ones. Refrigerate for the next 10 minutes.


Grab a piece of the mixture and flatten it using your hands. Place 1 maraschino cherry in the middle of the dough and shape the ball around the cherry. Slide 1 wooden skewer inside the ball. Continue until you’ve used all of the mixture.


Line a baking tray with parchment paper and lay the balls over it. Refrigerate them for the next 20 minutes.


Fill a medium bowl with water. Lay the edible gold leaves on the water surface and dip the cherry balls, one by one, so they are covered with the gold leaf.


Also, you can coat the cherry balls with crushed pistachios.

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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