Recipes: Very cherry

Chocolate Cherry Peanut butter cups

Really quick and easy these cups make a great pre or post gym snack and taste like a real treat.

Makes 10 mini cups Prep time 15 mins plus chilling


100g dark chocolate, broken into pieces

50g peanut butter

1 tsp honey

Pinch sea salt

10 cherries, pitted

You also need 10 mini paper or silicon cases


  1. Arrange the paper or silicon cases on a tray.  Melt the chocolate in the microwave or over a pan of gently simmering water.  Using around two thirds of the chocolate spoon a little into the cases and brush up the sides then chill in the fridge for 10 minutes until set.

Combine the peanut butter with the honey and stir.  Spoon the mixture into the chocolate cases to just below the rim.  Top with a cherry pushing it down into the mixture slightly.  Then spoon over the remaining melted chocolate enclosing the mixture completely. Chill until set.  They can remain in the fridge, covered for 3-4 days or you can freeze them defrosting for 5-10 minutes before eating

Spicy Almond and Cherry Butter

Nut butters are easy to make and will store in the fridge for a week or so.  Spread them on toast or cut up an apple and dip in!

Makes 350g

Prep time 10 minutes  Cook time 5-10 minutes


200g whole almonds ie skin on

1 tbsp maple syrup

150g cherries, stoned and chopped

pinch chilli flakes

pinch salt


  1. Preheat the oven to 190C/fan oven 170C/gas mark 5.  Spread the nuts out on a baking tray and roast for 5-10 minutes until they have darkened in colour and you can just smell them.  Cool slightly.
  2. Place the nuts in a food processor and blitz to a coarse paste.  This will take several minutes and you will need to keep scraping down the sides but eventually the oil will be released and you can see the paste forming.  Stir in the remaining ingredients and its good to go!  Store covered in the fridge for up to a week. 

You can make this in smaller quantities if preferred, just scale down the recipe.

Bean and Feta Minted Cherry dip

This fresh tasting dip makes a great snack or lunch.

Serves 4

Prep time 10 minutes  Cook time 2-3 minutes


150g broad beans, defrosted if frozen

100g feta cheese

freshly ground nutmeg (optional)

150g cherries, stoned and halved

1 tbsp extra virgin olive oil

10g mint, stems removed and leaves chopped

Crackers or crudite serve


  1. If using fresh beans, bring a pan of salted water to the boil, add the beans and cook for 2-3 minutes until just tender.  Drain and rinse in cold water.  When cool enough to handle slip the inner bean from its greyish skins and discard the pod.  If using frozen, there is no need to cook just slip off the skins.
  2. Roughly mash the cheese and season with some black pepper and a little freshly ground nutmeg.  Stir in the remaining ingredients and serve with crackers or crudité.


Store in the fridge for 1-2 days.

Cherry Salsa
Use this fresh tasting salsa on grilled meat, fish or halloumi, on top of your nachos or in burritos!  Or as we have pictured for a cheeky snack!

Prep time 15 minutes


1/2 cucumber, diced

½ small red onion, finely sliced

150g cherries, stoned and chopped

100g fennel, chopped

1 green chilli, deseeded and diced

15g coriander, chopped

15g parsley, chopped

10g mint chopped

finely grated zest and juice 1 lime

toasts or little gem leaves to serve


  1. Place the diced cucumber in a colander over the sink and sprinkle with some salt (table salt is fine).  Set aside for 10 minutes whilst you prepare the rest of the ingredients.
  2. Rinse the cucumber and pat dry with kitchen paper.  Combine all the ingredients in a bowl and season with some black pepper.  Serve on toasts or in little gem leaves.


Keep covered in the fridge but best eaten within 24 hours.

Recipes by Love Fresh Cherries