PALEO CHERRY RIPE

INGREDIENTS

• 21/2 cups (375g) dried cherries
• 100ml lemon juice
• 1/3 cup (115g) honey, plus 1 tbs extra
• 2/3 cup (165ml) coconut oil
• 1 cup (70g) shredded coconut
• 1 cup (100g) almond meal
• 3/4 cup (75g) cacao powder, plus extra to dust
• 1 cup (50g) coconut flakes, toasted
• 1/2 cup (70g) slivered almonds, toasted
• 1 tsp vanilla bean paste
• 30 fresh cherries, halved, pitted

• METHOD

  • 1
    Place dried cherries, lemon juice, 1/3 cup (115g) honey and 1/3 cup (80ml) coconut oil in a saucepan over low heat, stirring, for 5 minutes or until softened and melted.
  • 2
    Transfer to a food processor with shredded coconut, almond meal and 1/4 cup (25g) cacao, then whiz until combined.
  • 3
    Transfer to a large bowl and stir through coconut flakes and slivered almonds.
  • 4
    Grease and line a 21cm square baking pan with baking paper and press mixture into the pan. Cover with plastic wrap and freeze for 2 hours.
  • 5
    Heat the vanilla, extra 1 tbs honey, remaining 1/3 cup (80ml) coconut oil and 1/2 cup (50g) cacao in a small saucepan over low heat, stirring until a smooth icing.
  • 6
    Slice into 15 bars using a hot knife. Dip bars in the icing and garnish with fresh cherry halves.
  • 7
    Set aside for 15 minutes, then dust with extra cacao to serve.