When you eat cherries you enjoy much more than just their amazing taste. They're packed with antioxidants and offer many health benefits which is why we have put these delicious pieces of fruit in our Cherry Protein Bars!

The Facts:

Antioxidant Protection - Cherries contain powerful antioxidants like anthocyanins and cyanidin. Sweet cherries also contain a small amount of quercetin, which is among the most potent in terms of antioxidant activity.

Cancer Prevention Compounds - Sweet Cherries contain Fibre, Vitamin C, carotenoids and anthocyanins, each of which play a role in cancer prevention.

Reduce Post Exercise Muscle Pain - The antioxidant and anti-inflammatory properties of tart cherries have a protective effect to reduce muscle damage and pain during strenuous exercise.

Supports Healthy Sleep (Melatonin) - Cherries contain natural melatonin, which is a powerful antioxidant and free radical scavenger that helps 'cool down' excess inflammation and associated oxidative stress. It also plays a vital role in sleep and bodily regeneration.

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Recipe

Cherry Chocolate Cupcakes

INGREDIENTS

• 175g spelt flour or all-purpose gluten-free flour

• 50g cocoa powder

• 225g coconut sugar

• 275ml hot water

• 60ml sunflower oil (or other mild-tasting vegetable oil)

• 2 tsp apple cider vinegar

• A pinch of salt

• 1 tsp bicarbonate soda

For the filling

• Black cherry jam 

• Dark Chocolate chunks (optional)

For the topping

• 1 can unsweetened coconut milk (refrigerate overnight)

• 2 tbsp coconut sugar

• 1 tsp vanilla extract

• Fresh cherries

• Dark chocolate, grated

INSTRUCTIONS

1 Preheat the oven to 180c. / 350f. Line a 12 case muffin tray.

3 Add to a bowl the spelt flour (or gluten free flour), cocoa powder, coconut sugar, 1 tsp bicarbonate of soda and a pinch of salt. Mix together until well combined.

4 Stir in the remaining wet ingredients until the mixture is smooth and lump-free.

5 Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Make sure to test the cupcakes before removing from the oven. If not, bake for a further 5 minutes.

6 Leave to cool then cut small holes in the centre of the cupcakes to hollow out the centre.

To fill & decorate

1 Fill the cupcake holes with the cherry jam.

2 Scoop the solid coconut cream from the top of the can into a mixing bowl. Keep the remaining liquid for other use.

3 Beat coconut cream using an electric whisker. Beat until stiff peaks form. Add coconut sugar and vanilla extract to the coconut cream.

4 Add a dollop onto the top of the jam.

3 Decorate with a single cherry then serve!

4 These are best kept refrigerated and can be stored for up to 3-4 days. Enjoy!