Is there such a thing as Cherry Ripe chocolate bars in the UK? If there is, I haven’t found one yet. And who cares anyway, because you can make them yourself!
I used to demolish Cherry Ripe bars when I was living in Australia, and along with Bounty bars they were top of the pile as far as naughty chocolate snacks go. The fact that these home made ones aren’t so naughty makes them even better. Four kinds of fruit (I KNOW!) and totally delicious. Give them a try and let me know how yum they are.
1 cup desiccated coconut
2 Tbsp coconut oil (ensure melted)
1 Tbsp agave
1/4 teaspoon vanilla extract
1/2 cup fresh cherries
1/4 cup fresh raspberries
2 medjool dates
3 Tbsp coconut oil
4 Tbsp cacao powder
2 Tbsp agave
Line a 10cm by 5cm (or similar size) baking tin/dish with parchment paper that extends up the sides.
Add the bar ingredients to the food processor and blend until all ingredients are combined and broken down. You can leave a few chunks if you like, but I like it better when it’s smooth!
Transfer the mix to your lined baking tin and press down firmly with a spatula or the back of a spoon. Ensure the mix is spread out evenly and flat on the top.
Place the bar mix in the freezer to set for approximately 2 hours, while you go and watch your favourite YouTubers for a bit 😉
Remove bar mix from the freezer after the allocated time and cut into bars. Leave in the baking tin and return to the freezer while you make your chocolate coating.
Mix the chocolate coating ingredients in a small bowl until combined. Ensure your coconut oil is fully melted (but not hot) before mixing with the agave and cacao powder. Depending on what time of year it is, you will find that coconut oil will either be hard or completely melted. Right now it’s summer, so mine was melted and ready to go. (Although if you live somewhere like Australia or Cuba my guess is that your coconut oil is always on the melted side… don’t make me jealous now!)
Line a medium sized baking tray with parchment paper, big enough to fit all of your bars on without touching.
Remove the bars from the freezer and one by one, dip your bars into the chocolate coating. I use a fork and a spoon for this to ensure full coverage (and less chocolate-y hands).
Once coated, place the bars on the parchment covered baking tray to set.
When all the bars are coated, return to the freezer to set.
The chocolate coating should set quickly, so you can tuck into one of them after around ten minutes.
These can be kept in the freezer or fridge, depending on which you prefer.
They are best enjoyed cold, as the chocolate does tend to melt a bit when left at room temperature, especially for you guys who live in a warm climate..!
Time to make: 10 minutes prep, 2 hours to set, 10 minutes to coat, five minutes to set = 2 hours, 25 minutes (take out the setting times and it’s only 20 minutes out of your day!).
On a scale of easy (1) to pull your hair out difficult (5) = 2.5, fairly fuss free but there is a long waiting period to set the bars. Coating them is also a bit fiddly if you’re not already an expert.
#nowplaying Moonlandingz – Sweet Saturn Mine