So I whipped this one together last night and two people have provided me with first hand reviews so far; they both loved it!
Now don’t expect a traditional cherry ripe, after all when have things that have been healthy for you tasted like the naughty kind? But you will be pleasantly pleased I believe by the natural sweetness and overall combination of flavour.
The slab itself is rather soft, I don’t recommend eating it like a normal cherry ripe bar, more of a plate a spoon required. It makes a perfect desert!
For the Base
8 medjool dates
1 1/2 tbsp coconut oil
1 tbsp agave
1 tbsp cashew butter
1 tbsp cocoa
1 c almond meal
For the Filling
1 1/2c pitted cherries
2 tbsp honey organic
1 c cashews – soaked overnight
1/2 c shredded coconut
1/3c melted coconut oil
1 c no added sugar chocolate melted
1/4 c melted coconut oil
soak your cashews in water overnight to soften
Line a standard sized loaf pan
place all your base ingredients into a food processor and blend to combine. Press into your loaf tin. Place into the fridge while you make your filing.
Place all ingredients except your cherries and shredded coconut into the processor and blend to a smooth paste – this may take a while – the nuts will blend down!
Add your cherries and pulse a few times to incorporate – if you want some larger chunks leave out 1/2 c and chop with a knife then fold them through the mix.
Once blended enough mix in the coconut by hand.
Place this mix over the base filling and place back into the fridge.
For the topping, melt both the chocolate and coconut oil together, pour over the base mix.
Set overnight before slicing with a hot sharp knife.