Lola Berry’s must-try raw ‘cherry ripe’ bars

Cherry Ripe Bar recipe, Lola Berry

I love the flavours in a Cherry Ripe bar, but not all the sugars and additives. These healthy versions are a breeze to whip up, and there’s no baking so they’re just the thing if you’re looking for something easy. They’re also an awesome pick-me-up at 3pm!

Cherry Ripe bar Recipe

Makes about 8 bars
You’ll need:

For the base:

125g (1/2 cup) almond butter

60ml (1/4 cup) coconut oil, melted

8 medjool dates, pitted

100g (1 cup) almond meal


For the filling:

150g (1 cup) cashews, soaked for 2-6 hours or overnight, then rinsed

80g (1/2 cup) medjool dates, pitted

125g (1 cup) chopped cherries (fresh are best)

180g (2 cups) desiccated coconut

125ml (1/2 cup) coconut nectar (or maple syrup)

125ml (1/2 cup) coconut oil

60ml (1/4 cup) beetroot juice


For the topping:

125ml (1/2 cup) coconut oil, melted

30g (1/4 cup) raw cacao powder

60ml (1/4 cup) coconut nectar (or maple syrup)

handful of desiccated coconut


What to do:

  1. Line an 18 x 12 cm baking tray with baking paper.
  2. To make the base, put the almond butter, coconut oil, dates and almond meal in a food processor and blend until the mix gets sticky, then press the mixture firmly down into the base of the tray.
  3. For the filing, put the ingredients into a food processor and blend until you have a chunky nut paste. Spread this layer on top of the base and the place the tray in the freezer to begin setting.
  4. To make the topping, stir the melted coconut oil with the cacao powder and coconut nectar in a bowl until smooth. Drizzle the mixture over the slice and sprinkle the desiccated coconut, then place the tray back in the freezer and leave for 1-2 hours until the top sets.
  5. Slice and serve. Enjoy!