All The Things Cherry Ripe

makes 5 bars

2 cups desiccated coconut
3 tablespoons coconut oil
3 tablespoons rice malt syrup
1 teaspoon vanilla paste
1 cup fresh cherries, pitted
1/3 cup frozen raspberries
1/3 cup dried cranberries

200 grams dairy free dark chocolate, melted

Line a square 20cm tin with baking paper over-hanging the sides for easy removal.

Place 1 cup of the desiccated coconut, the coconut oil, rice malt syrup and vanilla into a food processor and blend at high speed until the mixture is well combined and the coconut has broken down. Spoon the mixture into a bowl and set aside.

Place the cherries, raspberries, cranberries and the remaining 1 cup of desiccated coconut into your processor and blend at high speed until the mixture is broken down and well combined. Add the coconut mixture to the cherry mixture and stir to combine.

Press the mixture firmly into your tin and place in the freezer for 1 hour to set. Once set cut into 5 bars and return to the freezer for an hour or until very firm.

Remove your bars from the freezer and coat them in the melted chocolate. Once coated sit them on a tray lined with baking paper and return to the fridge or freezer to set and store.