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Guilt Free Cherry Ripe Recipe

Guilt Free Cherry Ripe Recipe

This is utterly delicious. I’m reluctant to even call this snack ‘imitation’ cherry ripe because it deserves its own place on the shelf as the Real McCoy – sorry Cadbury.

Base ingredients

  • 100 grams of cashews
  • 20 grams goji berries soaked in filtered water
  • 50 grams Incan berries
  • 100 grams cacao butter (melted)
  • 40 grams coconut flour
  • 150 grams desiccated coconut
  • 100 grams pitted medjool dates
  • 1 tsp vanilla powder (or organic vanilla extract)

Topping ingredients

  • 100 grams rice malt syrup
  • 2 tbsp cacao powder
  • 60 grams coconut oil
  • 60 grams cacao butter
  • 1 tsp vanilla powder (or organic vanilla extract)

 How to make your Guilt Free Cherry Ripe

  1. Make the base first. Blend the cashews for about 15 seconds.
  2. Add the remaining ingredients and blend until the mixture starts to stick together.
  3. Press the base into a 20cm by 20cm slice tray evenly and place in the freezer while you make the chocolate topping.
  4. Add all ingredients into a saucepan and cook on a low heat stirring constantly. It should take 5 minutes or so.
  5. Pour the chocolate coating over the base and keep level in the freezer for 30 minutes. This will be enough time for the topping to set into a chocolate layer.
  6. Remove from the freezer and slice into snack size pieces to your liking.

Brain Snacks Tip

Best to keep the slices in the fridge when at work because the topping does start to soften at room temperature. It doesn’t taste different – it's just messy.

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