Like most of the recipe’s I share here, this was created out of the desire to enjoy a healthier version of something I had eaten that was created by someone else. A few weeks ago I tasted some cherry ripe slice that was super scrumptious, but bloody high in sugar! So, when I go home and had access to a kitchen, I took the opportunity to let me intuition and taste buds do the talking. And the result was absolutely nothing like the slice I was inspired by but totally wonderful all the same!
If your going to give this a try (and I sure hope you do!) then keep in mind that it will only keep in the fridge for about a week, any longer than that and those sweet, juicy cherries will start to lose their appeal.
- 200g raw cashews
- 100g roasted almonds
- 3T rice malt syrup
- 1 1/2 T coconut oil
- 100g 85% dark chocolate, melted.
- 400g organic shredded coconut
- 2T rice malt syrup
- 1T coconut oil
- 350g fresh cherries, pips removed and halved.
- 200g 85% dark chocolate, melted
- Shredded coconut for dusting
- Line a loaf tin with non-toxic baking paper. I chose a loaf tin because I wanted the height, if you prefer a thinner slice, opt for a slice tin instead.
- In a food processor, add all ingredients required for the base and process on high until the nuts have broken down into a fine consistency. I like mine a little crunchy, but be sure its fine enough to hold together.
- Press the mixture firmly into the base of your tin, be sure to press it into all four corners and spread the mix evenly.
- Place into the fridge to set.
- Add the shredded coconut, coconut oil and rice malt syrup to your food processor and process it becomes coconut butter .
- Add 150g of cherries and process until smooth.
- Add the remaining 200g of cherries and process on a very low speed until well mixed. If you processor is breaking the cherries down, opt for a wooden spoon to mix these in, you definitely want those juicy chunks ofcherry in the filling!
- Remove your base from the fridge and evenly spread the filling over the base.
- Return to the fridge to cool.
- Melt your remaining 200g dark chocolate either on your stovetop or in your microwave.
- Remove your slice from the fridge and pour the melted chocolate on top of your filling layer. Tilt the pan to distribute the chocolate cover evenly, or use the back of a spoon to spread the chocolate over the filling.
- Sprinkle with a little shredded coconut and return to the fridge and allow the slice to set for 4 hours.
- Store in the fridge until ready to serve.
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