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
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Ingredients
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1 cup
cherries, pitted
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1 cup
strawberries, greens removed
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1.5 cups
shredded coconut
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1 cup
hazelnuts
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2 tablespoons
coconut oil
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1 tablespoon
grade B maple syrup
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1 cup
coconut oil, divided, plus 2 tablepoons
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8 tablespoons
cacao, raw
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2 tablespoons
honey, raw
Directions
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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
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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
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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 :)
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