Cherry ripe slice

thumb_DSC_0785_1024I have to be honest with you. I have never had a cherry ripe bar. I don’t remember having them as a kid in Singapore so I did a little research. Apparently cherry ripes were introduced by an Australian confectioner and are now Australia’s oldest chocolate bar. A little bit of treat trivia right here for you!

A chewy, chocolatey base, slightly tangy cherry-coconut layer (that is beautifully pink) and a chocolate top. It really is good. So good that Taylor ventures into the fridge to help himself to them. (He rarely helps himself to food)

Taylor works with a bunch of pretty cool guys, one of whom has a tree nut allergy and another is lactose intolerant. I am always up for a challenge and love coming up with recipes that everyone can enjoy! This recipe does exactly that; it is dairy, nut, gluten and refined sugar free. And it isn’t water. 😉

This recipe is incredibly simple and doesn’t have too many ingredients. Unlike other slice recipes, you do not have to let the individual layers set. You can simply whip all the layers up at the same time and chuck it in the freezer. Keep it in the freezer for a little whole-foods treat. No one’s going to realise this isn’t full of nasties.

thumb_DSC_0770_1024 thumb_DSC_0771_1024 thumb_DSC_0779_1024

Cherry ripe slice

Category: Sweet treats

Servings: 15-18 slices

Cherry ripe slice


  • 1 ½ cup dates (soaked)
  • 1 ½ cup desiccated coconut
  • ¼ cup cocoa powder
  • 3 tablespoon water (I used the water the dates were soaked in)
    Coconut-cherry layer:
  • 1 cup cherries (I used defrosted frozen cherries)
  • 2 cups desiccated coconut
  • 1 ½ tablespoon grated beetroot
  • 2 tablespoon rice malt syrup (or honey/ maple syrup)
    Chocolate layer:
  • ½ cup cocoa powder
  • 1/3 cup coconut oil (melted)
  • 1/3 cup maple syrup


  1. Process the base ingredients and press into a pan lined with cling film. (I used a large loaf tin)
  2. Process cherries, rice malt syrup and grated beetroot till smooth. Mix in coconut and press into tin.
  3. Mix all chocolate ingredients till smooth then pour over the coconut layer.
  4. Tilt the tin to get the chocolate to coat the entire top. (Do not use a spoon as that will pick up the coconut layer and cause your layers to mix)
  5. Let set in the freezer for 4 hours or overnight.
  6. Cut into slices. (I did around 15)
  7. Store in the freezer.

Leave a Reply

Your email address will not be published. Required fields are marked *