Enjoy the last of the summer cherries with this deliciously raw cherry ripe slice. It’s the perfect treat for someone sweet as we come up to Valentines Day, or just make a whole batch for yourself and stash it away in the freezer – no judgements!
This recipe is gluten-free, dairy-free, sugar-free, vegan and paleo. It’s got it all.
Servings: 12 bars
Equipment
- food processor
Ingredients
Base
- 1 cup pecans
- ½ cup almonds
- ¼ cup cacao nibs
- ¼ cup coconut oil melted
- ¼ cup rice malt syrup
- 1 tablespoon cacao powder
- Pinch salt
Filling
- 2 cups cherries pitted, fresh or frozen
- 1 ½ cups shredded coconut
- 1 cup almond meal
- ½ cup Medjool dates pitted (approximately 5 dates)
- 1 teaspoon vanilla bean powder
- 3 tablespoons coconut oil melted
- 1 teaspoon beetroot powder
Topping
- ½ cup coconut oil
- ½ cup cacao powder
- 1 ½ tablespoons maple syrup
- Pinch salt
- ½ cup cherry halves
Instructions
- To make the base combine all of the ingredients in a food processor and blitz until well combined.
- Line a rectangular tin well with greaseproof paper and press the base mixture into the tin using your fingers. To create a smooth base, use the back of a spatula to flatten it out evenly.
- Transfer to the freezer to set.
- While the base is setting the filling can be prepared. Place all of the ingredients for the filling in a food processor and blitz to combine. You may need to process the ingredients intermittently for a few minutes to ensure a smooth texture.
- Pour over the set base and smooth the mixture out with a spatula before returning to the freezer to set.
- Once the slice has set for an hour the chocolate topping can be prepared.
- Melt the coconut oil in a small saucepan over low heat.
- Once melted removed from the heat and whisk in the cacao, maple syrup and salt.
- Remove the slice from the freezer and evenly pour over half of the raw chocolate mix.
- Return to the freezer and allow to set for 30 minutes.
- Remove from the freezer and using a small spoon drizzle the remaining chocolate over the top of the slice and place the cherry halves on top of the drizzled chocolate.
- Return to the freezer to set.
- When ready to serve remove from the freezer and slice.
- Store in freezer for up to 2 weeks.
Tried this recipe?Let us know how it was!
Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.
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About the Author: Jacqueline Alwill
Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals.
Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats.
Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.
