I wanted to recreate a cherry ripe with someone a little bit healthier (and to optimise the amaaaazing cherries in season in Australia). This no bake cherry ripe slice has a buttery, chocolate biscuit base, a creamy cherry coconut filling, and topped with a drizzle of chocolate.
TL;DR
- Prep time: 15 minutes (+2 hours setting time)
- Meal prep as a summer-themed snack or entertaining during the festive season.
- Store in fridge for 1 week or freezer (in small pieces) for 3 months.
- Customise: use frozen cherries if not in season, different chocolate toppings and vary the biscuit base.
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Why you'll love this recipe
No-Bake. Just like Cherry Ripe Truffles and Chocolate Mint Mousse this is a no-bake dessert perfect for the hot festive season in Australia.
Cherries. They're in season during the summer months and are the perfect addition to a treat like cherry chocolate cheesecake.
Festive. With its vibrant red filling and glossy chocolate top, this chocolate cherry slice deserves a spot on your Christmas dessert table with Christmas M&M Cookies and Rum Balls.
Ingredients and Substitutions
Choc cookies. In America, a close alternative would be a chocolate graham cracker or even Oreo cookies with the cream filling removed (or keep the cream filling and decrease the amount of butter)
Butter. Replace with dairy-free alternative if needed. If using oreos, you may not even need butter as the cream filling will help hold the base.
Cherries. I've used both fresh and frozen - although you'll need to remove the pit if using fresh.
If using frozen, allow them to thaw first and dab off any excess liquid to make sure the consistency is good when blending.
Coconut condensed milk. To enhance the coconut flavour, I've used a coconut condensed milk. But you can use other options if you choose.
Red food colouring. This is optional. If you want the slice extra red add it, if not, leave it out (it'll just be a dull red).
Chocolate topping. I use dark to counterbalance the sweetness from the coconut and cherries, but you could use milk or even white for something different.
Please check the recipe card for full list of ingredients and quantity.
How to make cherry slice
Step 1: Crush the biscuits into fine crumbs and mix with melted unsalted butter until well combined. Or you can add to a food processor.
Press the mixture firmly into a lined baking tin to create an even base (using the back of a spoon or spatula), then refrigerate to set for at least 30 minutes.
Step 2: In a mixing bowl, combine the cherries, desiccated coconut, sweetened condensed milk, red food colouring (optional), and almond extract. You can also combine using a food processor. Mix well until the ingredients are evenly distributed and form a sticky filling.
Step 3: Spread the cherry coconut mixture evenly over the chilled biscuit base, pressing it down gently to ensure it adheres well.
Step 4: Melt the chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth. Drizzle the melted chocolate over the top of the filling.
Step 5: Place the slice in the refrigerator to set for at least 2 hours. Once firm, slice into squares or bars and serve chilled.
My Top Tips
Chill the Base Properly: Make sure the biscuit base is fully chilled and firm before adding the filling to prevent it from crumbling.
Press Down Firmly: When spreading the filling and pressing it into the base, use the back of a spoon or a flat spatula to ensure an even and compact layer.
Slice cleanly: For neat slices, use a sharp knife heated under hot water and dried, cutting gently through the chilled slice to avoid cracking the chocolate topping.
Make Ahead (Fridge and Freezer instructions)
The cherry ripe slice can be made up to a week in advance and stored in the fridge in an airtight container. This makes it perfect for Christmas (because we all know how busy it can get in December!)
If you plan on freezing, I recommend topping with dark chocolate instead of milk (it freezes and thaws better) and to cut into individual portions.
Meal prepping
You can absolutely meal prep this for some snacks during the week.
Mix and match a snack plate with some fruit, yogurt or some of my other snacks like Greek yogurt blueberry muffins or carrot cake coconut loaf.
You could also make these into snack-sized portions by using cupcake moulds.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, you can use fresh cherries, but make sure to pit them and chop finely. If they're very juicy, pat them dry to avoid making the filling too wet.
Allow the chocolate topping to cool slightly before pouring it over the filling, and use a warm knife to slice the chilled slice for clean cuts.
Yes, the food colouring is optional and mainly for appearance. Without it, the filling will still taste delicious but won't have the vibrant red hue.
Dark chocolate works best as it balances the sweetness of the filling, but milk or white chocolate can be used if preferred.
Other Christmas themed snacks
Or, you can have a browse through my Christmas Category for more delicious eats.
Recipe
Cherry Ripe Slice
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Ingredients
- 250 g (2 cups) choc ripple biscuits, subs note 1
- 110 g (4 oz) unsalted butter, melted, subs note 2
- 100 g (3 ½ oz) cherries, pitted (see note 3)
- 225 g (3 cups) desiccated coconut
- 395 g (1 ¼ cups) sweetened condensed milk, subs note 4
- ½ teaspoon red food colouring, optional
- 1 teaspoon almond extract, optional but recommended
- 50 g (¼ cups) dark chocolate, for topping
Instructions
Prepare the Base
- Melt 110 g (4 oz) unsalted butter in the microwave on 10 second increments until half melted. Stir the rest of the way (this prevents it from burning).
- Crush the 250 g (2 cups) choc ripple biscuits into fine crumbs and mix with 110 g (4 oz) unsalted butter until combined. You can also use a food processor.
- Press the mixture firmly into a lined baking tin to form an even base, then refrigerate for at least 30 minutes.
Prepare Filling
- Combine the 100 g (3 ½ oz) cherries, 225 g (3 cups) desiccated coconut, 395 g (1 ¼ cups) sweetened condensed milk, ½ tsp red food colouring, 1 tsp almond extract in a bowl or food processor. Mix until evenly distributed and sticky.
- Spread the cherry coconut filling evenly over the chilled base, pressing it down to ensure it sticks.
- Melt the 50 g (¼ cups) dark chocolate in a microwave (on 20 second intervals) or in a glass bowl over simmering water (not touching), stirring until smooth, then pour over the filling.
Set and Serve
- Refrigerate for at least 2 hours until firm, then slice into squares or bars and serve chilled.
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