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No Bake Cherry Ripe Slice

FYI – This easy no-bake Cherry Ripe Slice takes just 20 minutes to prepare (no oven needed)

Ah, remember those carefree childhood days? Racing home from school, flinging your bag aside, and diving straight into the pantry for an afternoon snack. For me, and maybe for you too, Cherry Ripe bars were the epitome of that after-school bliss. But here’s the thing – I’ve been playing around in the kitchen, trying to bring back a slice of those good old days with a bit of a gut-loving high-fibre twist. And guess what? I think I’ve nailed it with this no-bake Cherry Ripe slice!

I mean, who said you couldn’t keep those childhood flavours alive while also giving your gut health a little boost? Not me, that’s for sure. So, grab your aprons, and let’s get into how you can whip up this little piece of nostalgia that’s as good for your body and your tastebuds. Ready to take a sweet trip down memory lane with me?

No bake cherry ripe slice

A take on cherry ripe chocolate bar with a healthier twist using fruit, nuts and seeds for a high protein and fibre kick
Prep Time20 minutes
Total Time20 minutes
Course: afternoon tea, baking, Dessert, snacks
Keyword: cherry, cherryripe, chocolate, healthy recipes, healthy slice recipe
Servings: 10 slices
Author: Erin Murnane
Cost: 15


  • 1/2 cup butter or coconut oil melted
  • 30 g cocoa powder
  • 1/2 cup dates dried
  • 1 cup orange juice
  • 100 g almond meal
  • 1 tbsp orange zest optional

Soaked fruit

  • 400 g fresh or preserved cherries pitted and halved
  • 50 g prunes
  • 50 g dates
  • 1/4 cup port optional


  • 100 g cocao nibs
  • 100 g sunflower seeds
  • 1/2 cup butter or coconut oil melted
  • 75 g almond meal
  • 1 tbsp brown sugar optional


Soaked fruit

  • Place the cherries, dates and prunes in a bowl and cover with the port set aside for an hour

The base

  • Line a 30 cm x 10 cm cake tin and put aside
  • Place the cacoa nibs and sunflower seeds in a blender on low until they like course flour. Transfer to a bowl and combine with coconut oil, almond meal and sugar using a spoon or your hands to combine, and then press into the lined cake tin to create the base 

The filling

  • Add coconut oil, cacao powder, dates, orange juice, almond meal, orange zest to a food processor and combine

To assemble

  • Add a very thin layer of the filling mixture over the base and lay the soaked fruit on top, pour over the remaining filling mixture and gently tap the base of the tin on the bench to settle the ingredients
  • Freeze until set, about five hours. Once set simply run a hot knife on the edge of the tin to loosen it up, place on a chopping board and cut into 3 x 10 cm slices

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