Make Ahead

Raw cherry ripe {gluten-free, vegan}

October  1, 2017
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Photo by Alannah | Kale Mary
  • Makes 9 slices
Author Notes

Now that the weather has been warmer, it feels as good a time as ever to share with you my recipe for raw cherry ripe. —Alannah | Kale Mary

What You'll Need
  • 1 1/2 cups almonds
  • 4 tablespoons raisin paste or 4 dates
  • 1 tablespoon coconut oil
  • 1 cup fresh cherries, pitted
  • 2 cups desiccated coconut
  • 1/4 cup maple syrup or other sweetener of choice
  • 1/4 cup coconut oil
  • 1 tablespoon beetroot pwder
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla powder
  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup
  1. Blitz the base ingredients (1 1/2 cup almonds, 4 tbsp raisin paste or 4 dates, 1 tbsp coconut oil) in a food processor until the almonds are roughly chopped. Spoon into the base of a square container or baking pan. Smooth out evenly and set aside.
  2. Blitz the filling ingredients (1 cup fresh cherries, 2 cups desiccated coconut, 1/4 cup maple syrup, 1/4 cup coconut oil, 1 tbsp beetroot powder, 2 tbsp almond butter, 1 tsp vanilla powder) until combined well then spoon on top of the base. Place in the freezer for 1 hour.
  3. Add 1/3 cup coconut oil, 1/4 cup cacao powder and 1/4 cup maple syrup to a bowl and whisk until combined. Remove cherry ripe from freezer and spread the chocolate on top. Return to the freezer for another hour before enjoying.

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