If you’re a fan of Cherry Ripe chocolate bars, then you will LOVE this recipe from Melinda Blundell of EMU Wellness! It delivers a satisfying chocolate hit and wonderful texture, but is also full of goodness – so you can nourish your body and spoil your taste buds!

Base Ingredients:

  • 1 cup macadamia nuts 
  • 1 cup desiccated coconut
  • 1/4 cup coconut oil
  • pinch seaweed salt
  • 2 tablespoons maple syrup

Base Method: 

  1. Line a tray with baking paper.
  2. Process all ingredients well in a food processor or Thermomix (speed 5, 30 seconds).
  3. Pour mixture into tray and press down with fingers to create an even base. Put into freezer while you prepare the next layers.

Berry Middle Ingredients:

  • 100g berries of your choice (if you are using frozen berries, thaw out first)
  • 1 1/2 cups desiccated coconut 
  • 1/4 cup coconut oil
  • 1/4 teaspoon vanilla powder
  • 1/2 cup coconut yoghurt – you can make your own with Kultured Wellness Yoghurt Starters.

Berry Middle Method: 

  1. Process berries first in food processor or Thermomix until a puree (speed 7, 10 seconds).
  2. Add in coconut, coconut oil and vanilla and process again. (Thermomix method: speed 5, 30 seconds).
  3. Fold in coconut yoghurt. (Thermomix method: reverse setting, speed 3, 10 seconds).
  4. Spread mixture evening over the base and return the tray to the freezer. 

Chocolate Top Ingredients:

Chocolate Top Method – Thermomix version: 

  1. Mill cacao melts on speed 9, 10 seconds.
  2. Add coconut oil and syrup. Melt everything together 37 degrees, speed 3, 15 minutes.
  3. Pour chocolate onto slice and allow to cool at room temperature before cutting into squares.

Chocolate Top Method – Stovetop version: 

  1. Boil water in the saucepan. Place double boiler or stainless steel bowl over the top (make sure the water does not come right up to the bowl).
  2. Add all ingredients together and stir over low heat for 10 minutes or until everything is melted together.
  3. Pour chocolate onto slice and allow to cool at room temperature before cutting into squares.

This slice will keep well stored in an airtight container in the freezer. Allow pieces to thaw in fridge before eating. If keeping slice in the fridge, it is best consumed within 3 days as the yoghurt will ferment the berries to alcohol if left too long together.

We’d love to know if you make this slice – share your photos in the comments below!

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Melinda Blundell

Melinda Blundell

Melinda Blundell is a Functional Nutrition Academy Graduate and founder of EMU Wellness based in Western Sydney. After healing herself and her family using food as medicine and continually educating herself, Melinda is a passionate real food and gut health advocate. Check out upcoming workshops, health education events and coaching opportunities at www.emuwellness.com Follow on Facebook and Instagram
Melinda Blundell

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