Cherry Ripe was always one of my mum’s favourite chocolates. She never had an overly sweet tooth but the combination of the cherries and the dark chocolate was a winner.
Much the same as me her taste preferences have changed as she has begun to eat less processed food so as a Mother’s Day treat I think this Raw Cherry Ripe will do the trick.
In the past few years I have come to view treats differently. When we say that we are going to treat ourselves it usually involves something sugar laden – cakes, biscuits, desserts – or processed – chips, crisps. Yet often after we eat something like this we don’t always feel the best. This is certainly true for me.
Wouldn’t a better way to treating ourselves be with something that makes our body feel energised, that doesn’t give us any unwanted symptoms – gut issues, energy slumps, headaches – this to me is a treat and has changed the way I now “treat myself’.
Now if you are not from Australia you may not know the yumminess that is a Cherry Ripe. This chocolate bar is an Aussie icon. I created this recipe as a version of this favourite classic with extra nutrients and raw whole ingredients that you can enjoy as a nutritious treat!
It’s packed with antioxidants particularly the cherries that are well known for their benefits for chronic inflammatory joint disease and they also have the benefits of supporting sleep, they contain melatonin which enhances sleep onset, depth and length of sleep. See what I mean by treating yourself!
I also made the chocolate to cover it, this you can cheat on if you like just see the note below.
Now this Raw Cherry Rips isn’t my most prettiest looking recipe but they are so much fun to make, especially when you get to lick your fingers at the end.
This Raw Cherry Ripe is a great idea to make as a gift or to treat yourself!
What do I need?
- 200g of Desiccated Shredded Coconut
- 1/2 can Full-Fat Coconut Milk (discard the watery part)
- 2 tablespoons of Maple Syrup *see note for Bi-Phasic Diet
- 1 1/2 cup of Cherries, pitted (fresh or frozen)
- 200g of Cacao Butter
- 1/3 cup of Cacao Powder
- 3-5 tablespoons of Pure Maple Syrup *see note for Bi-Phasic Diet
Let’s Do This!
In a food processor or blender add desiccated coconut, coconut milk, 1 cup of the cherries and maple syrup.
Mix for 30-60 seconds or until combined, scraping down the mixture with a spatula if necessary.
- Roughly chop the remaining 1/2 cup of cherries and stir through the mix.
Cover a baking tray with baking paper. Shape the mixture into small logs – I got 14 (and a little extra for a sample). Arrange them on the baking tray and refrigerate for 1 hour in the fridge, or in the freezer for 10-15 min.
In the meantime make the chocolate (or see note below to use store bought) – melt the cacao butter in a heat-proof bowl over a pan with simmering water, stirring so it doesn’t burn. It will go quite runny. Remove from the heat and stir in the cacao powder and maple syrup. Depending on your level of desired sweetness you may or may not use the 5 tablespoons – it’s a great excuse to taste it! Once mixed allow to cool slightly.
Dip each Cherry Ripe bar into melted chocolate and arrange back on the tray. I dipped one half then the other using a spoon to paint over my finger marks in the chocolate. If your chocolate begins to harden just place into the microwave for 10 seconds.
Allow the Cherry Ripe bars to set then serve.
Store in the fridge for up to 5 days.
NOTE: If you would prefer to use store bought chocolate be mindful this no longer makes it diary free or vegan unless you can find raw chocolate.
You will need 200g of 70% or above chocolate. Melt the chocolate in the microwave or in a heat-proof bowl over a pan with simmering water. Once melted allow it to cool slightly.
If following the Bi-Phasic diet swap Maple Syrup for Raw Honey – not this no longer makes it Vegan
This recipe makes 14 bars.
This recipe is Gluten, Dairy and Refined Sugar Free, is suitable for Vegans and those in Phase 2 of Bi-Phasic Diet