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Serves
many
Creator Notes
Cherry ripe is an Australian sweet; feeling homesick this day. This recipe is sugar-free, gluten-free, however no longer style-free and under no situations berry free! —vanessa inexperienced
Factors
1 cup
cherries, pitted
1 cup
strawberries, greens eradicated
1.5 cups
shredded coconut
1 cup
hazelnuts
2 tablespoons
coconut oil
1 tablespoon
grade B maple syrup
1 cup
coconut oil, divided, plus 2 tablepoons
8 tablespoons
cacao, raw
2 tablespoons
honey, raw
Directions
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Commence with a ‘choc’ icing layer –
Melt 1/2 cup coconut oil, 4 tbsp cacao and 1 tbsp honey in a pan and pour into parchment lined flat biscuit tray. Refrigerate while you form filling -
For filling –
add cherries, strawberries, shredded coconut, 2 tbsp coconut oil, maple syrup in meals processor and whizz till tender. Add to top of icing layer you upright made -
Add final ‘choc icing’ layer –
Melt 1/2 cup coconut oil, 4 tbsp cacao and 1 tbsp honey in a pan and pour on top. Refrigerate as a minimum two hours. Fragment and journey 🙂
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