Today we headed down to Killalea State Park. A monthly market is held there with heaps of food stalls. In fact, there were so many gluten-free and vegan-friendly options that it was difficult to choose just one, a rare occurrence! We sat on the top of the hill, which overlooks The Farm’s Beach and enjoyed our lunch – me, with my vietnamese salad and my boyfriend Jess, with his spinach and cheese gozleme. Then we walked along the beach and headed home.
Now that the weather has been warmer, it feels as good a time as ever to share with you my recipe for raw cherry ripe. I had been thinking about making it for a while and when I saw some beautiful cherries on special at my local green grocer, I knew it was a sign. It’s not as naughty as a real cherry ripe, but it has all the elements. Perhaps we can call this a cherry ripe for when you are trying to be good but you’re naughty at heart.
Raw cherry ripe
Makes 9 slices
For the base:
1 1/2 cup almonds
4 tbsp raisin paste or 4 dates
1 tbsp coconut oil
For the filling:
1 cup fresh cherries, pitted
2 cups desiccated coconut
1/4 cup maple syrup or other sweetener of choice
1/4 cup coconut oil
1 tbsp beetroot powder
2 tbsp almond butter
1 tsp vanilla powder
For the topping:
1/3 cup coconut oil
1/4 cup cacao powder
1/4 cup maple syrup
Blitz the base ingredients in a food processor until the almonds are roughly chopped. Spoon into the base of a square container or baking pan. Smooth out evenly and set aside.
Blitz the filling ingredients until combined well then spoon on top of the base. Place in the freezer for 1 hour.
Add coconut oil, cacao powder and maple syrup to a bowl and whisk until combined. Remove cherry ripe from freezer and spread the chocolate on top. Return to the freezer for another hour before enjoying.
Kale Mary 