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
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:
- Line an 18 x 12 cm baking tray with baking paper.
- 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.
- 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.
- 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.
- Slice and serve. Enjoy!