Desserts
This no-bake cherry chocolate balls recipe delivers decadent, jammy bursts of fruit in every bite—no oven required. The secret lies in blending sweetened cherry jam with nut butter and cocoa powder, then rolling the mixture into glossy chocolate-coated truffles that melt in your mouth.
I developed this recipe after craving a dessert that combined my love for chocolate and tart cherries, and it’s become a holiday favorite that’s easier to make than store-bought treats.
The beauty of this recipe is its simplicity: just 5 key ingredients and 15 minutes of active prep time. The mixture chills while you melt chocolate, then you roll each ball in cocoa powder for a professional finish.
No baking means no risk of burning, and the result is a dessert that’s rich, fruity, and perfectly balanced—sweet enough to satisfy a chocolate craving but brightened by the tang of cherries. The texture is firm enough to handle but still tender when bitten into.
What makes these truffles truly special is how they taste even better the next day, as the flavors meld and the chocolate firms up slightly. They’re ideal for gifting, holiday parties, or a quick treat when you’re craving something indulgent without the effort.
Store them in an airtight container in the fridge for up to a week, or freeze for up to three months. The no-bake method also makes this a great make-ahead dessert for busy schedules.
For extra flair, roll the finished balls in crushed nuts, coconut flakes, or sprinkles before chilling. The key to success is letting the mixture firm up in the fridge before dipping—this ensures clean rolls and a glossy finish.
Once you try these, you’ll never buy pre-packaged truffles again. Let’s get started!
Ingredients for cherry chocolate balls
Five simple ingredients transform into these melt-in-your-mouth cherry chocolate balls.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweetened Cherry Jam 🍒 | 1 cup | High-quality, no sugar added preferred |
| Creamy Almond Butter 🥜 | ½ cup | Natural, no added sugar |
| Unsweetened Cocoa Powder 🍫 | ½ cup | Natural, high-quality preferred |
| Dark Chocolate Chips 🍫 | 1 cup | 70% cocoa or higher, chopped |
| Powdered Sugar 🍚 | ¼ cup | For dusting and rolling |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality vanilla |
| Salt 🧂 | ¼ tsp | Fine sea salt for balance |
| Coconut Oil 🥥 | 1 tbsp | For melting chocolate |
| Crushed Pecans 🌰 | ¼ cup | Optional for garnish |
| Cocoa Powder 🍫 | ¼ cup | Extra for final coating |
The cherry jam is where the magic happens—look for high-quality, no-sugar-added varieties at stores like Whole Foods or Trader Joe's. The deeper the cherry flavor, the better. Almond butter should be creamy, not crunchy, and natural brands like Justin’s work perfectly. Cocoa powder matters too—Dutch-processed gives a smoother texture, but natural works too. For the chocolate, Ghirardelli or Lindt 70% cocoa chips melt beautifully. If you’re short on time, pre-chopped chocolate chips save steps.
No almond butter? Peanut butter or cashew butter works in a pinch, though the flavor shifts slightly. Skip the cocoa powder? Melted dark chocolate at half the amount can replace it, but the texture will be richer. The vanilla extract can be swapped for vanilla bean paste if you’re feeling fancy. For extra flair, roll finished balls in crushed nuts, coconut flakes, or sprinkles—whatever you’ve got on hand. The key is letting the mixture firm up in the fridge before rolling—this ensures clean, glossy balls every time.
Store the finished truffles in an airtight container in the fridge for up to 1 week, or freeze for 3 months for longer shelf life. They taste even better the next day as the flavors meld. For a quick treat, pop one in the microwave for 10 seconds to soften the chocolate slightly. These make perfect gifts—just tie with a ribbon and you’re done. Double the batch if you’re gifting or hosting; they disappear fast!
Why You'll Love This Recipe
- No-Mess Roll: I swear by this trick—just mix the jam, almond butter, and cocoa powder into a thick paste, then roll it into balls without sticking to your hands. A little powdered sugar dusting keeps them smooth, and honestly? It’s the kind of recipe where you’re left with clean hands and no counter cleanup.
- Taste Like Dessert: That first bite of jam bursting through the rich chocolate shell? It’s like summer in your mouth. The almond butter adds a creamy depth, while the dark chocolate chips give it little pockets of melt-in-your-mouth magic—no fancy baking required.
- Party in a Jar: These disappear at gatherings, but they’re just as good for a quiet night in. Roll them ahead, store them in the fridge, and grab a handful for potlucks, holiday treats, or even a last-minute hostess gift. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: You’re basically making gourmet truffles for pennies. Cherry jam and cocoa powder stretch far, and using almond butter instead of nuts saves money without sacrificing flavor. Plus, they keep for weeks, so you’ll have a stash for emergencies—or just cravings.
Step-by-step instructions for cherry chocolate balls
Let's make these no-bake truffles with rich cherry bursts and velvety chocolate coating.
Combine Cherry Jam and Almond Butter
In a medium mixing bowl, combine the 1 cup Sweetened Cherry Jam and 0.5 cup Creamy Almond Butter. Use a sturdy spatula or wooden spoon to mix until smooth and fully incorporated. You'll notice the mixture thickens as the jam blends with the nut butter, creating a glossy, jammy base.
This step is crucial for creating those signature cherry bursts in each truffle. I like to press the mixture through a fine-mesh sieve to remove any larger fruit chunks if you prefer a smoother texture. The jam should be completely dissolved into the almond butter with no visible streaks.
Add Cocoa Powder and Mix Thoroughly
To the jam-almond butter mixture, add the 0.5 cup Unsweetened Cocoa Powder, 0.25 cup Powdered Sugar, 1 tsp Vanilla Extract, and 0.25 tsp Salt. Mix vigorously with your spatula until completely combined and the cocoa powder is fully dissolved. The mixture should be thick but still pliable—almost like a rich, fudgy dough.
Here's the thing—this is where the flavor really comes together. The cocoa powder deepens the chocolate notes while the powdered sugar helps balance the tartness of the cherry jam. Mix for at least 2 minutes to ensure everything is evenly distributed. If the mixture seems too dry, add 1-2 teaspoons of water at a time until it reaches a workable consistency.
Roll Into Balls and Chill
Line a baking sheet with parchment paper or wax paper. Using your hands, roll the mixture into 1-inch diameter balls (you should get about 24). I find it easiest to wet my hands slightly with water to prevent sticking. Place the balls on the prepared baking sheet and refrigerate for at least 30 minutes to firm up.
Don't skip the chilling step—this allows the mixture to set properly so they hold their shape when you coat them later. While they're chilling, you can prepare your chocolate coating. If you're using the 0.25 cup Crushed Pecans for garnish, sprinkle them on a separate plate for rolling later.
Melt Chocolate for Coating
In a microwave-safe bowl, combine the 1 cup Dark Chocolate Chips and 1 tbsp Coconut Oil. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. The chocolate should be glossy with no visible streaks of solid chocolate. Let it cool slightly for 2-3 minutes—it should be thick enough to coat but still pourable.
For best results, I like to add 1-2 teaspoons of the melted coconut oil to the chocolate mixture to make it extra shiny and easy to work with. The coconut oil also helps create that beautiful snap when you bite into the truffles. If the chocolate starts to thicken while you work, simply reheat for 10 seconds to restore its smooth consistency.
Coat and Finish the Truffles
Remove the chilled truffle balls from the refrigerator and immediately roll each one in the melted chocolate using a fork or your fingers. Press gently to ensure even coverage. For extra flair, roll the chocolate-coated balls in the 0.25 cup Cocoa Powder or 0.25 cup Crushed Pecans while the chocolate is still wet.
Place the coated truffles back on the parchment-lined baking sheet and refrigerate for an additional 15 minutes to let the chocolate set completely. The finished truffles should have a glossy chocolate exterior with those beautiful cherry bursts visible through the coating. Store in an airtight container in the refrigerator for up to 1 week or at room temperature for up to 3 days for maximum freshness.
Pro Tips For Making Cherry Chocolate Balls
- CHILL THE MIX FIRST: I learned this the hard way—rolling warm almond butter and jam into balls is a mess. Pop the mixture in the fridge for 15 minutes before shaping, or your fingers will be sticky, the dough will stick to the surface, and you’ll spend 10 minutes cleaning jam off your counter instead of rolling.
- WEIGH THE COCOA: Unsweetened cocoa powder varies wildly in density. Scooping it straight from the bag leaves you guessing whether your balls will be cakey or bitter. Use a kitchen scale for 2 tablespoons (about 15g) per batch—this guarantees the right balance without overpowering the cherry flavor.
- DON’T SKIP THE ROAST: The chocolate chips need to melt just enough to coat, not pool. Microwave in 10-second bursts, stirring between each, until smooth but still thick—like warm caramel, not soup. Overdo it, and your balls turn into sad, greasy puddles.
- USE A COOKIE SCOOP: Your hands will tire fast if you try to eyeball perfect-sized balls. A 1-tablespoon scoop (or your thumb, if you’re old-school) ensures consistency—no lopsided monsters or tiny crumbs. Pro move: Dip the scoop in powdered sugar first to prevent sticking.
Health benefits of this cherry chocolate balls
Antioxidant-Rich Cherry Boost
Sweetened cherry jam delivers a concentrated dose of antioxidants from tart cherries, including anthocyanins and flavonoids that combat oxidative stress. A single serving of these truffles provides 10-15% of your daily vitamin C, supporting immune function and skin health.
The deep red color comes from these powerful compounds—more intense when using no-sugar-added jam. 💫
Healthy Fat Balance
The almond butter base contributes heart-healthy monounsaturated fats (about 10g per serving), which help lower LDL cholesterol when replacing saturated fats. These fats also enhance satiety, making these truffles more satisfying than traditional chocolate desserts. For a nut-free option, swap in cashew butter which has similar fat profiles.
Dark Chocolate Benefits
The 70%+ cocoa dark chocolate coating provides magnesium (about 12% daily value per truffle) and iron, both essential for energy metabolism. Cocoa is also rich in theobromine, a mild stimulant that may improve mood without caffeine jitters.
Choose fair-trade brands like Lindt or Alter Eco for higher cocoa content and better mineral profiles.
Natural Sweetness Control
Unlike store-bought truffles, these contain no refined sugar—the sweetness comes from cherry jam and powdered sugar. The vanilla extract adds flavor without calories, while the salt balances sweetness naturally. This makes them a lower-glycemic treat compared to traditional chocolate candies, though portion control is still important.
Protein for Dessert
The almond butter provides 4-5g protein per serving, which is unusual for desserts. This helps stabilize blood sugar better than pure sugar-based treats. For extra protein, add 1 scoop vanilla protein powder to the mixture—it blends seamlessly and boosts nutritional value without altering texture.
Make-Ahead Nutrition
These truffles store perfectly in the fridge for up to 1 week, making them an ideal meal-prep dessert. The coconut oil in the chocolate coating provides medium-chain triglycerides, which are metabolized quickly for energy.
For longer storage, freeze for up to 3 months—just thaw at room temperature for 30 minutes before enjoying.
Nutrition facts
Frequently asked questions
Can I make these cherry chocolate balls without almond butter?
You can substitute almond butter with peanut butter (creamy, natural) or cashew butter for a similar texture. If you're nut-free, try Greek yogurt (for tanginess) or avocado mash (for creaminess). Just note the flavor will shift slightly—peanut butter adds a toasty note while cashew butter keeps things neutral.
Why do my cherry chocolate balls keep sticking together?
This usually happens if the mixture isn't chilled long enough before coating. Let the balls firm in the fridge for at least 30 minutes (longer is better). Also, make sure your hands are dry when rolling—wet hands help prevent sticking during the initial shaping. If they stick after coating, let them set 5-10 extra minutes before transferring to storage.
How can I make these truffles nut-free?
Skip the almond butter and replace it with 1/2 cup Greek yogurt (for creaminess) or 1/4 cup avocado mash (for healthy fats). For the chocolate coating, use dairy-free dark chocolate chips and ensure your cocoa powder is nut-free. The texture will be slightly softer, so chill them 45 minutes before coating.
Can I use fresh cherries instead of jam?
Fresh cherries won't work the same way—they're too watery and won't bind properly. For a fresh cherry version, blend 1 cup pitted cherries with 1 tbsp lemon juice and 1 tbsp honey to make a puree, then use that in place of the jam. Reduce the powdered sugar slightly since fresh cherries are less sweet. The texture will be juicier but still delicious!
What's the best way to store these for gifting?
For gifting, store them in an airtight container layered with parchment paper between each layer. Keep them refrigerated for up to 1 week or freeze for 3 months. When ready to give, let them sit at room temperature for 30 minutes to soften slightly. Pack them in a cute gift box with tissue paper for extra presentation.