This dark chocolate cherry ripe slice is a revision on my original Homemade Cherry Ripe Bars that I posted way back at the very start of this blog.

Without taking too much away from the original recipe, which is still delicious, this new version really ups the game!

As it happens I’m not eating any sugar at the moment so this recipe was a request from Nick as he’s been reminiscing about the days when I used to make “normal sugary desserts”.

I completely understand how he feels as anyone who hasn’t trained their tastebuds to go without sugar for a while, will likely be disappointed by the lack of sugar in my last few sugar free recipes.

So as consolation for being such a good taste tester 😉 I offered to make him any sweet treat of his choosing. Out of all the recipes in the world he chose my cherry ripe bars and some oaty anzac biscuits. Go figure. In his position I think I would have asked for a molten chocolate pudding and maybe a salted caramel creme brûlée! But I guess that’s why I’m doing the  10 Day Sugar Cleanse at the moment and he isn’t.

I ended up tweaking my original cherry ripe recipe to use freeze dried cherries and raspberries, to give the slice a much more intense flavour and colour. Another benefit of using freeze dried fruit is it doesn’t contain any added sugar or vegetable oil like the standard dried versions, so even though freeze dried fruits are more expensive they’re worth it in the long run!

In this revised recipe I used pure maple syrup to sweeten the filling and coconut oil to bring it all together. For the chocolate coating you can either use a store-bought (ideally dairy-free) dark chocolate, or for an entirely raw and refined sugar free version you can make the raw chocolate coating. I’ve included instructions for both options in the recipe below.

And that’s pretty much it! The recipe really is that simple.

If you’re a cherry ripe bar fan from way back like my friends at frankie.com.au, or like the sound of a luscious coconut and sour red cherry filling covered in rich dark chocolate, then this recipe is for you!

I hope you enjoy this dark chocolate cherry ripe slice as much as Nick has enjoyed eating it, and hopefully I’ll be off my sugar free diet soon and enjoying it with you all too!

For more sour cherry recipes check out this Pana Chocolate style Raw Chocolate with Sour Cherries & Vanilla or these Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries

Dark Chocolate Cherry Ripe Slice

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) OR see below for the raw chocolate recipe

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.

Raw Chocolate Recipe

1 cup (140g) raw cacao butter
1/2 cup (120g) cold pressed extra virgin coconut oil
pinch himalayan pink rock salt
1 cup (170g) pure maple or rice syrup
1 cup (130g) raw cacao powder

Bring a small pan of water to the boil then take it off the heat.

Place the cacao butter, coconut oil and salt in a heat proof bowl then place it on top of the pan of steaming water, stirring occasionally until fully melted. Melting the ingredients this way ensures the temperature of the ingredients doesn’t go above 47ºC, which means they will remain in their raw state and all their nutrients remain intact.

Once melted remove the bowl from the heat and stir in the remaining ingredients.

The raw chocolate is now ready to be used.

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