This nice cherry ripe slice is an ode to its naughtier cousin found in confectionary aisles world-over.
Starting with a crumbly biscuit base, it’s layered with a textured cherry-coconut filling and topped with a soft dark chocolate ganache.
Using common cupboard favourites, it’s a quick and easy treat that comes together in less than ten minutes and sets in just a few hours, or overnight.
It’s sweet, simple, indulgent, all-natural and refined sugar-free.
Let’s get started!
INGREDIENTS
Base:
1 cup oats
1 cup ground almonds
1/4 cup coconut flour (or desiccated coconut)
3 tablespoons coconut oil
1 tablespoon maple syrup
Filling:
2 cups frozen cherries
1.5 cups desiccated coconut
1 tablespoon maple syrup
2 tablespoons coconut oil
2 tablespoons chia seeds
Topping:
75 grams bittersweet dark chocolate
25 grams carob melts (or more dark chocolate)
2 tablespoons coconut oil
METHOD
In a food processor, add all the base ingredients and pulse until the mixture comes together when pinched and most of the oats have broken, leaving just a few for texture. Press firmly into a lined tray.
Heat cherries (I used a microwave in 30 second bursts) until completely thawed and soft. They should be room temperature or slightly warm, but not hot. Transfer into a food processor with maple syrup and coconut oil and blend until smooth. Stir in chia seeds and desiccated coconut until well combined.
Cover the biscuit base and, using the back of a metal spoon, smooth the surface, making sure the mixture is pressed into all corners and there are no gaps.Heat chocolate, carob and coconut oil until just melted and mix well. Poor over the filling and set aside in the fridge for at least two hours, or overnight.
Once chocolate has firmed slightly (approximately 10 minutes) sprinkle with desiccated coconut.When it’s time to serve, lift the slice out of the tray using the lining, and leave for 10 minutes to remove chill. Cut into squares and enjoy!
*Makes eight squares.
