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No-bake desserts

Rum-soaked cherry chocolate candies

Name: Rum-soaked cherry chocolate candies
Yield: About 26 candies
Cuisine: Slovak
Ingredients: 13 Cherries; 100 ml Rum; 150 g Cane sugar; 3 tbsp Cocoa beans (cacao nibs); 150 g Coconut oil; 50 g Cocoa powder; 1 Vanilla pudding mix (cook-type)

Make about 26 cherry candies in an ice cube tray with rum-soaked cherries and a chocolate mixture of coconut oil, cocoa, and cane sugar.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 25 min
Cook time: 5 min
Servings: About 26 candies
Difficulty: Easy

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These rum-soaked cherry candies are a homemade version of Mon Chéri, with pitted cherry halves encased in a chocolate mixture of coconut oil, cocoa powder, and cane sugar. The cherries soak in rum for about two hours first; skip this step if serving children. Shape the candies in an ice cube tray. If you don't have one, stir the cherries directly into the chocolate mixture and pour it into a slab. For Valentine's Day, try adding a pinch of ground chili pepper to the chocolate mixture.

Ingredients

Cherries 13
Rum 100 ml
Cane sugar 150 g
Cocoa beans (cacao nibs) 3 tbsp
Coconut oil 150 g
Cocoa powder 50 g
Vanilla pudding mix (cook-type) 1

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Instructions

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Pit the cherries, cut them in half, and soak them in rum for about 2 hours. Skip the soaking step if serving the candies to children.
Grind the sugar finely in a blender. Grind the cocoa beans finely as well.
Place the coconut oil in a bowl and melt it over a hot water bath.
Add the cocoa powder, sugar, vanilla pudding mix, and ground cocoa beans to the oil.
Mix thoroughly. Rinse an ice cube tray with 3.5 × 2.5 cm cavities with water, then spoon the mixture into each cavity until 1/3 full.
Place the tray in the freezer for 10 minutes. Once the chocolate mixture has set, place one soaked cherry half in each cavity and fill to the rim with the remaining chocolate mixture.
Place the filled tray in the freezer for about 20 minutes. Turn the set candies out onto a plate.
If you have only one ice cube tray, repeat the process to make the remaining candies. Store the candies in the refrigerator, as coconut oil melts at just 25 °C (77 °F).

Tip: While the candies set in the freezer, keep the bowl of chocolate mixture over warm water so the coconut oil doesn't solidify. Use the rum left over from soaking the cherries in a cream filling or coffee.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 100 kcal
Protein: 0.5 g
Carbohydrates: 8.9 g
of which sugars: 6.2 g
Fat: 6.5 g
of which saturates: 5.2 g
Fiber: 1.0 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Čerešňové bonbóny v rume ako Mon Chéri