The easiest & yummiest raw cherry ripe recipe

Fancy a raw cherry ripe that tastes just as good, if not better than the original? Say hello to Donna Hay’s all natural, unprocessed and no-bake version. Featured in her new Fresh and Light magazine, this guilt-free dessert is jam packed with wholesome, nutritious ingredients making it perfect for an indulgent after dinner treat or afternoon snack.

Raw Cherry Ripe Bar Recipe

Makes 20


6 fresh dates, pitted

1 cup (80g) desiccated coconut

⅓ cup (80ml) melted coconut oil

1 teaspoon vanilla bean paste

1½ cups (210g) fresh cherries, pitted

100g raw organic 70% dark chocolate, melted

coconut base

1 cup (150g) cashews

1 cup (80g) desiccated coconut

2 tablespoons rice malt syrup


  1. Donna Hay magazine Power foodsTo make the base, place the cashews, coconut and rice malt syrup in a food processor and process for 1–2 minutes, scraping down the sides of the bowl until the mixture starts to come together. Press the mixture into the base of a lightly greased 20cm x 20cm baking tin lined with non-stick baking paper and refrigerate for 20 minutes or until set.
  2. Place the dates, coconut, coconut oil and vanilla in a food processor and process for 1 minute or until the mixture starts to come together. Add the cherries and process for a further 30 seconds or until the mixture is just combined. Pour the coconut mixture over the base and use a palette knife to spread evenly. Refrigerate for a further 30–40 minutes or until firm.
  3. Pour over the chocolate, smooth the top with a palette knife and refrigerate for 1 hour or until set. Slice using a hot knife and keep refrigerated until ready to serve.

TIP: These bars will keep refrigerated in an airtight container for up to two weeks.

Buy the magazine now → Donna Hay Fresh and Light, $9.99

Donna Hay’s newest edition of Fresh and Light is jam packed with over 80 healthy recipes. From nutrient rich salads, low-carb dinner options, delectable raw desserts to superfood smoothies, there is something for everyone.