No Bake Chocolate Cherry Ripe Bars

To start with the filling, place the desiccated coconut, dried cherries, maple syrup, coconut oil, and beetroot juice (if using) in a food processor. From my experience, using the pulse setting first helps to blend everything evenly, then switching to full on to achieve a smooth textured mixture.

Line a 20cm square baking tin with baking paper. This is crucial because it makes removing the bars so much easier later.

Pour the cherry and coconut mixture into the tin, pressing down firmly. My little advice here is to wet your hands slightly - it helps prevent the mixture from sticking to your hands.

Place the tin in the freezer for at least 2 hours. It’s essential to chill for a long enough time to ensure good texture and easy cutting of the bars later.

To make the chocolate coating, use a double boiler method to melt the chocolate and coconut oil together. Stir until smooth. Trust me, using a double boiler prevents the chocolate from burning and keeps it smooth.

Pour the melted chocolate over the frozen cherry-coconut layer, spreading evenly with a spatula. You might want to work quickly here to avoid hardening of the chocolate.

Freeze for another hour, or until the chocolate is set, then cut into bars. Remember, a warm knife will make the cutting much easier.

Store the Cherry Ripe Bars in an airtight container in the fridge. They can last for up to a week, but I doubt they will stay that long!