Cherry Ripe Bars
I've been working on this recipe for a while. I tried one using raspberries (for the vibrant pink colour!) but it just didn't hold together and turned into more of a coconut crumble! Great for topping smoothie bowls but certainly not resembling anything like the original Cherry Ripe Bar.
This version however, really captured the sticky sweet and grainy texture of a Cherry Ripe Bar and has the perfect amount of chocolate coating to contrast.
I'm calling it a cherry ripe bar (despite using cranberries in the recipe) because that's what it tastes like to me! And let's be honest, the original likely has 0.1% actual cherries in that recipe! It only contains 5 ingredients in total. That's it!
You can, of course, make your own chocolate using coconut oil, cacao powder and a little sweetener, but I've just made it simple here and have melted down some dark dairy free chocolate for ease and speed.
You can substitute the almond butter for cashew butter, but please don't use peanut butter as you'll change the whole flavor combo.
The textured top of the bars I achieved by drizzling the last of the melted chocolate over the bars once I'd fully coated them.
This is completely optional, but I liked the effect. As always, have fun with this one, and let me know if you make them! x
Cherry ripe
1 cup dried cranberries (soaked for 2 minutes in boiling water)
1 cup desiccated coconut
2 Tbsp almond butter
pinch sea salt
Chocolate topping
200 grams chopped dark chocolate (I used Whittakers 62% Dark Cacao Chocolate)
Line a loaf tin with baking paper (so you can pull out your tart).
In a food processor, place cranberries, coconut, almond butter & salt. Blend until well combined and you can press the mixture together with your fingers.
Press the mixture into the loaf tin and use your fingers to flatten. Transfer this into the fridge to harden for an hour.
Once hard, remove the slice from thin then slice into six evenly spaced bars.
Over a double boiler, melt the chocolate. Line a baking tray with baking paper.
Use two forks (or your fingers!) to roll the bar in the hot chocolate. Place on to the baking tray. Repeat with all six bars.
Place in the fridge for another 30 minutes until chocolate has hardened.
