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
Servings: 10 slices
Cost: 15
Ingredients
- 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
Base
- 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
Instructions
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