Cherry Ripe

Fully disclosure here - desserts, baking and sweet things are not my forté, but I know for many creating something sweet is a must-do. That’s why I went in search of a recipe just for you. Oh, and did I say it’s Paleo!

Image courtesy of Delicious Magazine

INGRDIENTS

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

METHOD

• 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.

• Transfer to a food processor with shredded coconut, almond meal and 1/4 cup (25g) cacao, then whiz until combined.

• Transfer to a large bowl and stir through coconut flakes and slivered almonds.

• 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.

• 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.

• Slice into 15 bars using a hot knife. Dip bars in the icing and garnish with fresh cherry halves.

• Set aside for 15 minutes, then dust with extra cacao to serve.

Thank you to Shannon Harley and the Delicious Team