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PO BOX 5192
Pinewood, VIC 3149, Australia

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Not everyone loves a cherry ripe (which is crazy to me because I’m obsessed!). What’s not to love about cherries and coconut topped with smooth dark chocolate?

I have created these cherry ripe slices that I know can convert any hater! Plus they’re gluten free.


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 314 (7557)
  • Carbs: 7.7 (186)
  • Fat: 28.3 (679)
  • Protein: 5.29 (127)
  • Sodium: 0 (0.1)
  • Sugar: 5.8 (141)
  • Preparation and cooking time: 30 minutes plus soaking and freezing time
    Makes 24


  • Base
  • 1 & ½ cups almonds, natural
  • ½ cup almond meal
  • 1 tablespoon Nuvia Sweetener
  • ¼ cacao powder
  • ¼ cup coconut oil, melted
  • 6 dates, pitted and soaked in boiling water for approx. 15 minutes

  • Filling
  • 1 cup cashews, raw (soaked overnight or at least 5 hours)
  • 1.5 cups cherries, frozen
  • 1.5 cups coconut, shredded
  • ¼ cup Nuvia Sweetener
  • ½ coconut oil, melted
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • ¼ cup beetroot juice or other red juice (optional)

  • Topping
  • ½ cup cacao powder
  • ¾ cup coconut oil
  • 1 tablespoon Nuvia Sweetener
  • 1 teaspoon vanilla extract

  • Alternative topping
  • 300 grams dark chocolate, melted (I like to use at least 70% cacao)


  • For the base
  • 1. Grease and line a 20cm square cake tin and set aside.
  • 2. Add almonds to a food processor and blend until fine. Add, cacao powder, almond meal, Nuvia Sweetener, dates and coconut oil and continue to blend until the mixture starts to come together in a dough like consistency.
  • 3. Place mixture into prepared cake tin and press down firmly and evenly and place into freezer while preparing filling.

  • For the filling
  • 1. Add cashews, 1 cup of cherries, 1 cup of shredded coconut, Nuvia sweetener, almond milk, coconut oil and vanilla extract to a food processor and blend until combined.
  • 2. Add remaining shredded coconut and cherries (roughly shopped) and fold through.
  • 3. Add beetroot juice (or other juice) if desired.
  • 4. Spread mixture on top of prepared base and return to the freezer for a minimum of 2 hours.

  • For the topping (vegan)
  • 1. Place coconut oil in a saucepan and melt over a low heat on the stove top.
  • 2. Add cacao powder, Nuvia Sweetener and vanilla extract and whisk together until well combined and mixture is glossy.
  • 3. Pour over filling and return to the freezer for approx. 6 hours or overnight.
  • 4. Once set, remove from tin and slice into 24 equal portions.

  • Alternative topping (non-vegan)
  • 1. Melt chocolate over a double boiler on low heat making sure that top bowl does not come in contact with boiling water on the bottom.
  • 2. Once chocolate is melted and smooth, dip each cherry ripe bite, coating each side with chocolate and place on baking paper to set.
  • 3. Once all pieces are coated and set, repeat the process of dipping each piece and then place in fridge to set.


Using coconut oil and cacao powder for the topping will result in a less glossy chocolate topping once set. This does not in any way alter the taste of the slice. Alternatively, you could use a good quality unsweetened chocolate, melted and poured over the top.

This recipe is best stored in the freezer for up to 3 months wrapped in cling wrap and then placed in a freezer bag. It can be eaten straight from the freezer or allowed to thaw for an hour prior to eating.

You can also store it in an airtight container in the freezer or if coated in chocolate, in the fridge.

An alternative to the double boiler method of melting chocolate is to melt it in the microwave. Simply place chopped chocolate in a microwave safe bowl and put in microwave in short 20-30 second bursts. Remove and stir after each burst to ensure that it does not overcook.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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