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Author Notes: Cherry ripe is an Australian candy; feeling homesick today. This recipe is sugar-free, gluten-free, but not taste-free and certainly not berry free! —vanessa green
- 1 cup cherries, pitted
- 1 cup strawberries, greens removed
- 1.5 cups shredded coconut
- 1 cup hazelnuts
- 2 tablespoons coconut oil
- 1 tablespoon grade B maple syrup
- 1 cup coconut oil, divided, plus 2 tablepoons
- 8 tablespoons cacao, raw
- 2 tablespoons honey, raw
- Start with a 'choc' icing layer - Melt 1/2 cup coconut oil, 4 tbsp cacao and 1 tbsp honey in a pan and pour into parchment lined flat biscuit tray. Refrigerate while you make filling
- For filling - add cherries, strawberries, shredded coconut, 2 tbsp coconut oil, maple syrup in food processor and whizz until smooth. Add to top of icing layer you just made
- Add final 'choc icing' layer - Melt 1/2 cup coconut oil, 4 tbsp cacao and 1 tbsp honey in a pan and pour on top. Refrigerate at least two hours. Share and enjoy :)
- This recipe was entered in the contest for Your Best Berry Recipe
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