The Ultimate Cherry Ripe Recipe

The Ultimate Cherry Ripe Recipe

If you do anything today, make. this. Cherry. Ripe. slice.

Tried and tested (multiple times, just to be sure) by us, it's absolutely delicious. It's quick, easy and uncomplicated too - the only suggestion is to cut back slightly on the coconut oil and rice malt syrup as it can become quite rich with the chocolate layers. Enjoy!

 

Servings: Approximately 16 slices

Prep time: 30 minutes 

Chill time: 30 minutes

 

2 cups of desiccated coconut

3 Tbsp pure maple or rice syrup

3 Tbsp coconut oil, gently melted

1 cup freeze dried cherries

3/4 cup freeze dried raspberries

pinch of himalayan pink salt

300g dark chocolate (62% or 70%, dairy free)

 

Line a small brownie tin (e.g. 18cm x 30cm or 20cm x 20cm) with baking paper.

If you’re using store-bought chocolate, melt by placing in a heatproof bowl set over a pan of boiling water. Ensure the bowl doesn’t touch the water to avoid overheating the chocolate.

Line a small brownie tin (e.g. 18cm x 30cm or 20cm x 20cm) with baking paper.

If you’re using store bought chocolate, melt by placing in a heat proof bowl set over a pan of boiling water. Ensure the bowl doesn’t touch the water to avoid overheating the chocolate.

Gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off (you could use the same pan of water as the chocolate, just switch bowls the bowls over as needed).

Place the remaining ingredients into a food processor and blend until well combined. The mixture should be slightly sticky and hold together when pressed.

Spread one third of the melted chocolate over the bottom of the lined tin and place in the fridge or freezer to set for 5 to 10 minutes.

When the chocolate layer is just firm to touch, remove from the tin from the fridge or freezer and spread the cherry mixture over evenly, pressing it down well. This ensures the bars will hold together when cut.

Pour the remaining chocolate on top and spread evenly with a spoon or palate knife, then create a decorative ripple effect.

Return the slice to the fridge to set for approximately 20 minutes.

When the chocolate is just firm, remove from the fridge and slice into bars using a hot, dry knife (i.e. dip the knife into steaming hot water and then dry it off before cutting the slice).

Store the chocolate cherry ripe slice in a sealed container in the fridge for up to 2 weeks, or in the freezer for 1 month.

 

Click here to view the recipe in full!

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