Directions

1. Line a square 20cm tin with baking paper over-hanging the sides for easy removal.

2. Blend the almonds and macadamia nuts on ‘nut’ mode for 30 seconds or until they are reduced to a crumb.

3. Turn the nuts out into a large mixing bowl.

4. Add the remaining base ingredients and stir well to combine.

5. Spread into the prepared tin. The mixture is sticky. Use the back of a spoon or wet your fingertips to avoid the mixture sticking to your fingers.

6. Place in the freezer while you prepare the filling.

7. (There is no need to wash the blender jug). Add the pitted cherries, cranberries, freeze dried raspberries, coconut oil and coconut sugar into the blender jug. Secure the lid on and blend on ‘smoothie’ mode until pureed.

8. Add the desiccated coconut. ‘Pulse’ several times to incorporate. If the blades struggle to blend all of the coconut, remove the jug from the base and stir the coconut into the mixture with a spatula by hand. Make sure the coconut is incorporated.

9. Spread the cherry mixture onto the base layer, then place into the fridge or freezer to set.

10. Melt the dark chocolate in a small heatproof bowl set over a pot of simmering water.

    For homemade chocolate: melt cacao butter in a small saucepan. Remove from the heat, then whisk in the cacao powder and sweetener. Set aside to cool and thicken up. Stir well just before using.

11. Pour the melted chocolate onto the filling and spread to the edges.

12. Leave to set

13. Lift out of the tin and slice into squares.

14. Store homemade cherry ripe slice in an air-tight container in the fridge for up to a week or freeze for longer.

15. Always served chilled. In warm weather the raw ingredients will become soft.

    If you make this, or any of our recipes, we would love to see your creations.

    
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