Cherry Ripe Slice

Make this no bake cherry ripe slice your go-to summer dessert! A crunchy chocolate biscuit base meets a luscious cherry coconut filling, all topped with smooth melted chocolate. Whether for a potluck or as a festive treat, this chocolate cherry slice is simple to prepare and irresistible.

note - ingredients can be approximate

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Prep Time 15

Setting Time 2

Total Time 2 15

Course Dessert, Snack

Cuisine Australian

Servings pieces

Calories 259 kcal

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.

Notes

Note 1 - Choc Ripple Biscuits

If you don't have Choc Ripple Biscuits, you can use chocolate digestives or graham crackers, or even Oreos without the cream filling.

Note 2 - Butter

You could use salted butter (it might just make the dish slightly salty, but shouldn't be noticeable), or nuttelex or other oil-based butter.

Note 3 - Cherries

I used frozen cherries as they're already pitted which makes it easy. You could use fresh cherries or canned cherries, however I would suggest patting out some of the excess moisture so the filling isn't too wet.

Note 4 - Condensed Milk

You can substitute with dairy-free varieties such as oat or coconut.

Storing

Store this in the fridge in an airtight container for up to a week.

Freezing

You can freeze the entire cherry chocolate slice. I recommend freezing in individual portions (otherwise it'll be too difficult to cut if doing it from frozen). Wrap each individual portion in aluminium foil or parchment paper.

Nutrition

Calories: 259kcalCarbohydrates: 24gProtein: 3gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 19mgSodium: 64mgPotassium: 198mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 69mgIron: 1mg

Keyword Cherry Ripe Slice, Christmas recipe, Dessert Recipe, snack recipe, Valentines Day Recipe

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