Cherry-Chocolate Pie Balls

by Robin on July 31, 2012

in Recipes,Uncategorized

My obsession with cherries and chocolate continues…. mainly because fresh cherries were even cheaper and more delicious this week than they’ve been in previous weeks, so I just had to figure out yet another fun cherry treat.  The only thing better than cherries and chocolate is cherries and chocolate in a pie crust, and these little “pie balls” have got it all.

A fancier name for these luscious flavor orbs would be “Pastry-Wrapped Chocolate-Stuffed Cherries” but I think “Cherry-Chocolate Pie Balls” is more fun to say!  They taste fabulous no matter what you call them – the layers of flavor and texture from the flaky crust, juicy cherry, and yummy chocolate is almost too wonderful to describe.  You’ll just have to taste it for yourself.  And with only three ingredients, these little beauties are a cinch to make, too!

Cherry-Chocolate Pie Balls

I use my trusty cherry and olive pitter to pit my cherries.  It works great and is fun to use.  One-third of a sheet of puff pastry makes 6 pie balls.  You can make as many or few of them at a time as you wish – (1 cherry and 3 chocolate chips per ball). This recipe makes an even dozen, but I’ve actually only been making them six at a time because they’re best when eaten fresh out of the oven (after cooling for a few minutes).  Recipe by Robin Robertson © 2012.

1 sheet Pepperidge Farm Puff Pastry, thawed

12 fresh ripe cherries, pitted and blotted dry

36 semi-sweet vegan chocolate chips

Preheat the oven to 400 degrees F.  Cut a sheet of parchment paper to fit a baking sheet and set aside.

Unfold the sheet of puff pasty (it is fold in thirds). Cut the pastry along the folds to make three strips.  Wrap one of the strips tightly and return to the refrigerator or freezer (or use it to make 6 additional pie balls). On a flat surface, cut each of the two strips into 6 equal pieces.

Carefully stuff each cherry with 3 chocolate chips. Wrap one piece of pastry around the stuffed cherry, carefully pinching any seams closed to seal the cherry inside the pastry.  Gently roll the ball in between your hands to smooth it.  Place the ball on the prepared baking sheet and repeat with the remaining ingredients.

Bake until nicely browned, about 20 minutes.  Set aside to cool for a few minutes.  These are best served while still warm.

Makes 12

Here’s another photo of the pie balls served with a scoop of my Cherry-Chocolate Chip Ice Cream and a few fresh cherries.  Such a fun dessert!


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