Chocolate Fruit Balls


  • Prep Time45 mins
  • Total Time45 mins
  • Makes100 balls
*PLUS Refrigeration Time: 120 minutes


  • 1 cup red or green maraschino cherries, drained well

  • 1 egg

  • 1 cup icing sugar

  • 3/4 cup peanut butter

  • 1 cup chopped pecans

  • 1 cup finely chopped pitted dates

  • 1 cup sweetened flaked coconut

  • 450 g semi-sweet chocolate, about 16 squares

  • 1/4 cup butter


  • Finely chop cherries, then pat dry with paper towels. In a large bowl, whisk egg. Gradually whisk in sugar until evenly mixed. Using a wooden spoon, stir in peanut butter until well mixed. Then stir in pecans, dates, coconut and cherries until evenly distributed. Line a baking sheet with parchment or wax paper. Pinch off about 1 tsp (5 mL) mixture and roll into a ball. Place on baking sheet. Continue with remaining mixture. Refrigerate or freeze until firm, about 1 hour.

  • Coarsely chop chocolate and place in a small bowl with butter. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 min. Then stir until smooth. Remove balls from refrigerator. Poke a fork or wooden skewer into a ball. Dip into melted chocolate to completely coat, then lightly tap fork on edge of bowl to remove excess. Place ball on parchment.

  • Repeat with remaining balls. Refrigerate until chocolate sets, at least 1 hour, before serving or storing. If making ahead, place balls in a sealed container and refrigerate up to 1 week or freeze up to 2 months.

Nutrition (per serving)

Calories 62, Protein 1g, Carbohydrates 7g, Fat 4g.

Michele Iwanus: registered nurse and mom of three, Bawlf, Alta., Finalist, Holiday Cookie Contest. These chocolate-cherry confections are perfect for family collaboration: As boys, Michele Iwanus's sons loved getting their hands sticky rolling out the balls, and now her young stepdaughter has mastered the art of the chocolate dip. Little wonder this no-bake recipe has been passed down through three generations: Michele's grandmother, Marjorie McDowell, first shared it with Michele's mother, Kathleen McDowell, in 1974, and now Michele consults a recipe card written in Kathleen's hand. Every year, Michele makes a big batch for her cookie exchange.