Originally created for @fitness_bianca and @elavegan‘s #🍫party, I think these are one of the best vegan things I’ve ever made! 😍 so yum and taste just like a Cherry Ripe but without dairy or any of the additives it needs to stay shelf-stable.
Approximate cost: $10-15
Time taken: 3-4 hours, most of which is setting time
Will make: 12 cherry ripe bars
400g dried cherries (even glacé are fine)
150g dried blueberries
Small handful raspberries, for colour
1 1/2 cups shredded coconut
1/3 cup virgin coconut oil, melted
300g dairy-free dark chocolate (I used Lindt 85%) Method
Combine all filling ingredients in a food processor and blitz until well-combined and crumbled. Pat down in a 25cm square baking dish lined with baking paper. Refrigerate until set – about 2 hours.
Once set, turn filling onto a chopping board and cut into approximately 12 even-sized bars. Return to the fridge as you gently melt the chocolate for the coat, either in the microwave in bursts on low power or in a bowl over a saucepan of simmering water.
Once chocolate is melted, remove filling from the fridge. Dip bars in chocolate and twist to coat, then place on a sheet lined with baking paper. Repeat with all bars, ensuring you’re quick to avoid them melting and falling apart in the warm chocolate. Once coated, return to the fridge for another hour or until chocolate is set and crunchy. I also took mine out briefly to drizzle with a little extra melted chocolate for that nice pattern 😋😋 These will keep for ages due to the use of dried fruit and a high sugar content, but are best stored in the fridge unless the weather is cold.