I have been having a lot of fun in the kitchen lately. I know the kitchen isn’t everyone’s favourite place, but I find cooking and making in the kitchen enjoyable, especially if I can get creative.
I have had in my head for a while that it would be great to make a cherry ripe inspired slice so decided to have a play around and see what I could come up with. I used dried cherries in the recipe as cherries are not currently in season, but you could use pitted fresh cherries if they are available.
The first time I made it I didn’t add raspberries in the mix and found the colour and the taste wasn’t quite right. The raspberries give a nice sweetness to the filling and also make it a lovely red colour. I used frozen raspberries but fresh could be used if they are available.
While the slice has three layers, it is easy to make. I wanted the base to be thin, so the main taste would be the combination of the cherry filling with the dark chocolate – like a cherry ripe! To ensure the base was even, I used a jar to roll it out.
- 1 cup raw almonds
- 1 cup dates
- 1 tbsp coconut oil, melted
- 1 tbsp cacao powder
- ½ tsp vanilla extract
- ⅛ tsp Himalayan pink salt
- 1 cup dried cherries, pitted
- ½ cup frozen or fresh raspberries
- 1½ cups shredded coconut
- 1 cup almond flour
- ½ cup dates
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- ½ cup coconut oil (melted)
- ⅓ cup cacao powder
- 1 ½ tbsp maple syrup
- pinch Himalayan Sea Salt
- Add dates, almonds, vanilla, salt and coconut oil to the food processor and blend. Blend for a few minutes, scrape down the sides and blend again.
- Repeat this step a number of times until the mixture is soft and sticks together.
- To test this place a chunk in your hand and squeeze it. It should bind together easily when it is ready. If it is still crumbly, process further. Do not over process though, as you will end up mixture that is too runny.
- Press into a slice tin lined with baking paper and allow to set in the freezer for at least 30 minutes. If you are finding it hard to press the mixture into the tin, try using a jar and rolling it. The slice tin I used was 19cm x 29cm.
- Place the cherries, raspberries, shredded coconut, almond meal, dates, vanilla and coconut oil into the food processor and blend until smooth. No need to wash the food processor before this.
- Pour out the mixture onto the base and place in the freezer again for for at least 30 minutes.
- Once the base has set, in a small jug add coconut oil, cacao powder, maple syrup and salt and whisk until combined.
- Pour over the base and then freeze for an hour. Allow the slice to thaw a little before cutting into slices.
Our family menu plan for the week
Week Commencing 3rd Oct 2016
|Mon||Chicken, cashew and ginger stir fry|
|Tue||Slow cooker chicken satay (gluten free)
|Wed||Sausages, veg and crispy mashed potato mounds|
|Fri||Dukkah crusted salmon with crunchy potatoes and garlic spinach|
|Sat||Tacos with homemade seasoning|
|Sun||Roast chicken and vegetables|
|Shopping List||Weekly menu plan shopping list
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