When looking to adopted a healthier lifestyle and diet, the number one thing people worry about is the feeling of missing out. They think by choosing to eat ‘healthier’ foods they can no longer enjoy the foods they love – chocolate, cookies, brownies, cake, ice-cream… But let me tell you, I eat these foods on a weekly, if not a daily, basis!
Eating a healthy, wholefoods based diet does not, and I repeat, it DOES NOT, mean you have to miss out on the foods you love! Moderation of course is key. But the one thing that I’ve found has made this lifestyle sustainable is finding healthy alternatives to my favourite meals, desserts and treats!
I remember when I was younger and I would go to the supermarket with Mum, she would let me pick out one chocolate bar as a treat and I would more often than not opt for a Cherry Ripe! Yum!
So of course I challenged myself to find a healthier alternative to my beloved Cherry Ripe chocolate bar. But I wasn’t going to settle for anything less than an almost exact replica of the original chocolate bar; after all it’s up there as one of my favourite childhood treats! And I’m extremely happy with how this Raw Vegan Cherry Ripe Slice turned out! Made entirely of wholefood ingredients, its dairy-free, gluten-free, refined sugar free and 100% guilt-free and delicious!
Raw Vegan Cherry Ripe Slice
- 5 pitted dates (soaked in boiling water for 20 minutes)
- 1 cup almonds
- 1/3 cup almond meal
- 1/4 cup shredded coconut
- 2 tbsp melted coconut oil
Blend all ingredients in a blender or food processor (I use a Vitamix). And transfer into a lined baking tray – pressing it down so it is compact and evenly distributed over the base. Place in freezer and move onto the filling.
- 1 cup raw cashews (soaked for 3 hours in hot water)
- 1.5 cups shredded coconut
- 2 1/4 cups frozen cherries
- 1/4 cup canned coconut milk
- 1 tsp vanilla essence
- 1/4 cup rice malt syrup (can substitute for honey, but won’t be vegan)
Blend all filling ingredients until smooth. Spread over the base layer and place back in the freezer while you make the chocolate topping.
- 1/3 cup coconut oil, melted
- 1/4 cup cacao powder
- 1/4 cup rice malt syrup
- Coconut for decoration
Combine these ingredients in a bowl and pour over the top of the filling layer to cover the entire slice. Top with some shredded coconut and place back into the freezer to set overnight.
Storage note: after cutting into slices I like to keep these in an air-tight container in the freezer and eat straight from the freezer!