Who doesn’t love a ‘Cherry Ripe’ chocolate bar??? This slice is a delicious way to savour the decadent flavour without all the sugar (and gluten). The Cherry Ripe Coconut Slice is a quick and easy way to indulge, sure to remedy any chocolate cravings.
- Eggs - 3 (free-range, organic, biodynamic)
- Xylitol - 3/4 cup
- Coconut Cream - 200 ml (organic)
- Dessicated Coconut - 1 cup, (organic)
- Shredded Coconut - 1/2 cup (organic)
- Vanilla Bean - 1, seeds scraped out (organic)
- Cacao powder - 3 tablespoons (raw, organic)
- Cherries - 150 g, deseeded and chopped (organic, can use fresh or frozen)
- White Chocolate - 100 g, melted (sugar free, dairy free)
- Preheat oven to 160⁰C (150⁰C fan-forced). Line a loaf baking tin with baking paper.
- Scrape the seeds out of the vanilla bean and set aside. Chop the cherries coarsely and set aside.
- In a mixing bowl combine all the ingredients, and mix, then add in the vanilla and cherries. Mix until well combined.
- Pour the mix into the lined baking tin and bake in the over for 50 minutes.
- Remove from the oven and allow to cool, and then place the slice into the fridge for 2 hours.
- Flip the slice upside down onto a serving plate to remove the slice.
- Over a hot water bath, melt the white chocolate in a heat proof bowl. Drizzle the white chocolate over the top of the slice.
- Serve with sugar-free, dairy-free coconut ice cream.
- Cherries are rich source of antioxidant proanthocyanidins, which are responsible for their rich purpley-red colour!
- Cherries are particularly beneficial for those suffering with gout, they help to reduce levels of uric acid which crystallize around the joint.
- Cacao (cocoa) is not only the source of chocolate deliciousness, it is also rich in antioxidant phytochemicals such as resveratrol (anti-ageing), epicatechin and catechins.
- Get the kid’s involved – this recipe is super easy to make and the kids will love it for a healthy snack.
- Coconut cream is a rich source of medium chain triglycerides such as lauric acid and caprylic acid. These compounds inhibit the growth of many pathogenic bacteria, viruses and fungi such as Candida albicans (responsible for yeast infections).