There used to be a limited edition Double Dark Chocolate Cherry Ripe which was my absolute FAVOURITE! I don’t love normal cherry ripe’s because they are too sweet, but the limited edition version was the best because the dark chocolate worked perfectly with the sweet cherry filling.
This cherry ripe slice was inspired by that amazing chocolate bar, but without any of the processed ingredients. This slice also works amazingly with raspberries instead of cherries.
For the base, place all the ingredients for the base in the food processor and blitz until it starts to come together. Using a spoon remove the mixture from the processor and press into a baking tray (roughly 20cm X 20cm) lined with cling film or baking paper so it is easy to remove later on. Place in the fridge to set while you move onto the filling.
For the filling,
place the coconut and cashew butter into a food processor until it forms a buttery mixture. This should take around 5-10 minutes depending on your food processor. Add the coconut oil, vanilla, rice malt syrup and salt and process until well combined.
Add the cherries to the food processor and continue to process until all ingredients are smooth and well combined. Spoon the mixture onto the base and place in the freezer while you prepare the chocolate top.
For the top, in a medium sized bowl, melt the coconut oil and Rice Malt Syrup over a double boiler until completely melted together. Remove from heat and stir through the cacao powder ensuring there are no lumps. Continue to stir for a couple of minutes as the mixture begins to drop in temperature.
Pour over the top of the slice and allow to cool and harden at room temperature before transferring to the fridge to set completely.
Will keep in the fridge for about a week or in the freezer for a few months.
Rice Malt Syrup
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