Dark Chocolate Cherry Ripe Slice

Dark Chocolate Cherry Ripe Slice

Dark Chocolate Cherry Ripe Slice

 

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 ūüėČ 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 br√Ľl√©e! But I guess that’s why I’m doing the¬†¬†10 Day Sugar Cleanse at the moment and he isn’t.

 

Dark Chocolate Cherry Ripe Slice

 

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

 

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‚Äôt 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‚Äôt go above 47¬ļC, 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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Home Made “Cherry Ripe” Bars

Home Made “Cherry Ripe” Bars

Homemade Cherry Ripe Bars

 

I discovered¬†the amazing combination of sour cherries and dark chocolate after trying Green & Black’s organic cherry chocolate. Cherry chocolate is not something I would have normally chosen as I used to associate preserved cherries with the fluorescent glac√© ones that went into christmas cakes. Luckily the sour cherries in Green & Black’s are nothing of the sort, they’re a dark crimson colour and have a wonderful tart flavour (for a raw version of this sour cherry chocolate click here).

Recently I was excited to find some dried cherries in our local whole foods store and I immediately thought I have to make something with these! To me, the ingredient that sings out to be combined with sour cherries and dark chocolate is moist coconut, aka a Cherry Ripe bars!

So I thought it would be fun to make a healthy version of the classic Cadbury “Cherry Ripe” bar, that’s dairy, refined sugar, preservative and additive free.

I found two great dried cherry options, ROAR organic dried sour cherries and Ceres organics apple sweetened dried cherries. For the recipe below I went with the ROAR version as they were super sour and I liked the contrast, but either would work well.

After a couple of recipe attempts which resulted in not enough chocolate, too much chocolate, too wet filling, wrong colour filling… too much taste testing… I finally came up with the winning combination!

The best thing about these “Cherry Ripe” bars is they contain no gluten, dairy, refined sugar, additives or preservatives, and while they are definitely less sweet that the original, I think they taste much better!

If you can’t find sour cherries in your local food store, simply substitute for extra dried cranberries and vice versa.

These homemade cherry ripe bars will keep well in the fridge for a couple of weeks and freeze well. Enjoy!

 

For more cherry slice recipes check out this Dark Chocolate Cherry Ripe Slice or these Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries.

Home Made “Cherry Ripe” Bars

Serves: makes approximately 16 bars
Prep time: 30 minutes Chilling time: 30 minutes

1 cup of desiccated coconut
2 Tbsp coconut oil, liquid form
3 Tbsp pure maple syrup
1 tsp freeze dried raspberry powder
1/2 cup dried sour cherries
1/4 cup dried cranberries (apple sweetened)
pinch of himalayan pink salt
200g dark chocolate (70%, dairy free)
Freeze dried raspberries for decoration

Line a small tin (I used 18cm x 30cm) with baking paper.
Melt the dark chocolate by placing it 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.
If using really dried cherries such as ROAR, start by soaking them in warm water for 10 minutes or so until they plump up. Then pour off the water and drain well.
Place all the remaining ingredients including the cherries in a food processor and blend until well combined. The mixture should be slightly sticky and hold together when pressed. If too wet, add a little more dried coconut.
Spread half the melted chocolate over the bottom of the lined tin and place in the fridge or freezer to set – approximately 5-10 minutes. Once the chocolate is just firm to touch remove from the fridge and spread the cherry mixture over evenly. Press down well. Pour the remaining chocolate on top and spread evenly with a spoon or palate knife.
Sprinkle over crushed freeze dried raspberries to decorate and return the slice to the fridge to set, approximately 10-20 minutes. When the chocolate is firm, remove from the fridge and slice into bars using a hot, dry knife.
Store in a sealed container in  the fridge.

 

 

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