Raw Treats | How to Make | Cherry Ripes

Whenever there is a school bake sale this is my go to!!

 

Firstly because they are super easy and cheap to make, but also because they are totally allergen friendly

(well, to the most common allergies anyway) 

So the kids that can't eat chocolate due to nuts can eat this chocolate and those that can't tolerate gluten, eggs, soy or dairy can have a crack at these and Mumma's don't need to worry about their kids running around high on refined treats smothered in numbers!!

So secretly it makes me look like the super Mum that puts in all the effort to make deliciously healthy treats for the kids, when truthfully I am all about that lack of effort. If it doesn't take much time then count me in!! Seriously, these are easier than those packet cupcakes for real!!

 

AND they can be made completely vegan friendly by swapping out the honey with coconut or maple syrup...

 

Oops maybe I should have kept my mouth shut because the other Mums might start bringing these to school now too hahaha

 

 

So tell me what ingredients I will need to make these super simple chocolatey treats?

 

Cherry Filling

3 tablespoons of melted coconut oil

3 tablespoons of honey

1 cup desiccated coconut

1 cup shredded coconut

1 teaspoon of vanilla extract

1 cup of frozen cherries

1/3 cup of frozen raspberries or strawberries

 

Chocolate Coating Ingredients

1/2 cup melted cacao butter or coconut oil

1/2 cup cacao or carob powder

1/4 cup maple syrup or coconut syrup

1/2 teaspoon vanilla extract

 

& if it's so simple, tell me how to make them...

 

In a food processor blitz together the coconut oil, honey & desiccated coconut

Pulse through the vanilla extract, shredded coconut, frozen cherries & raspberries, leaving small chunks of coconut and berries for texture

Tip into a 20cm metal baking tray lined with baking paper and use the back of a wooden spoon to level the mixture, then place in the freezer for 1 hour, or until firm

 

But what about the chocolate?

Place the cacao butter or coconut oil in a thick based saucepan over low heat and allow to melt while gently stirring

Stir cacao powder, syrup and vanilla extract through melted butter/oil

Stand aside to cool down and slightly thicken

 

& finally...

Pull the cherry block from the freezer and cut into small rectangles or squares

Using something flat like a butter knife or small flat spatula, dip the cherry blocks into the chocolate sauce and then place onto a tray lined with baking paperBut if it's for a school bake sale I pour some of the chocolate over the slab and then slice to serveBut if it's for a school bake sale I pour some of the chocolate over the slab and then slice to serve

Place your cherry ripes in the fridge or freezer to set and enjoy at your convenience!

 

* If I am making these for a school bake sale I pour some of the chocolate over the slab, freeze and then slice to serve

 

 

Styled by Hazel and Cacao

Photos by Maddy Voinea

 

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©Bec Peterson 2018 | Australian Natural Light Photographer | Newcastle Based Portrait Photographer | +61408461414

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