Vegan Cherry Ripe Slice
Ingredients
Base
- 30g almond meal (1/4 cup)
- 20g desiccated coconut
- 30g @happywayau choc protein (sub for more almond meal or use vanilla protein & cacao)
- 1-2 tbs maple syrup
- 1/2 tbs coconut oil
Filling
- 1/2 cup cherries (used frozen, could also use raspberries)
- 25g desiccated coconut (1/4 cup)
- 30g @happywayau vanilla protein
- 1 tbs maple syrup
- 1/2 tbs coconut yoghurt or tinned coconut cream
- Drop of pink food colouring (optional)
Chocolate
- 50g @lindt_australia dark chocolate
Preparation
Mix together the base ingredients in a bowl until it forms a dough. Add a splash of almond or coconut milk if needed. Press the dough into a lined baking tin to make the base.
Roughly chop half of the cherries and set aside. Blitz the remaining half of the cherries until it forms a smooth paste.
Add the cherry purée to a bowl with the remaining filling ingredients. Mix until well combined and then fold in the chopped cherries. Press the mixture on top of the base and refrigerate.
Melt the chocolate, then pour it over the top of the cherry layer. Spread with the back of a spoon and refrigerate for 20-30 minutes until the chocolate has set. Cut into 6-9 bars and keep in the fridge or freezer.
Notes
Approximately 129 calories per slice when cut into 9 pieces.
