I love Cherry Ripe Bars. Always have. Cherries, coconut and dark chocolate, what could be better? Well Cherry Ripe bars actually, they could be better for you…… But we all know that ain’t going to happen so take these for a spin instead. I am going to experiment with fresh cherries when they are in season but for now, dried cherries is where it’s at, you could absolutely substitute the cherries for cranberries if you fancy too. Equally as fabulous outcome I would imagine. Quick question before I go, would it be wrong to eat this whole batch in one day? Asking for a friend. Obviously.
Cherry Ripe Bars
- 2 cup dried sour cherries
- 1 tsp vanilla
- 1 cup desiccated coconut
- 1/2 cup collagen optional
- 1/2 cup full fat coconut cream
- 120 g cacao butter melted
- 1 tbs raw honey/pure maple or sweetener of your choice
- 3 tbs cacao powder
- 50 g coconut oil/butter or ghee melted
- 1/4 cup full fat coconut cream optional
Add all ingredients to a food processor and blend until well combined and forms a rough dough.
Line a small rectangular dish with baking paper. Pour in blended filling mix and press down to a firm, even layer then pop in the fridge to set.
For the chocolate-
Mix together all ingredients to form a smooth chocolate mix. Adjust sweetness as necessary then set aside.
Let the filling set in the freezer for at least 1/2 hr before removing from the freezer and slicing into bars.
Dunk the bars into the chocolate and place on a baking paper lined tray in the freezer to reset. If you have leftover chocolate you can do a second chocolate coating (I did).
Store in the fridge for up to 1 week or the freezer for up to 3 months.