Vegan Cherry Ripe Slice
375 g Almond milk (1 1/2 cups)
25 g natural puffed rice (1 cup)
90 g Du Chocolat (1/2 cup)
145 g Coconut oil (melted) (2/3 cup)
50 g Natvia (1/4 cup)
45 g pitted fresh cherries (1/5 cup)
200 g Shredded coconut (2 cups)
2 tablespoon Coconut oil
2 tablespoon Natvia
70 g sugar free dark chocolate (melted)
- For the base, mix together the almond milk, puffed rice, Du Chocolat, 1/4 cup Natvia, 2/3 cup coconut oil and a pinch of salt. Mix well until combined.
- Line a square baking tin with baking paper, and press the base firmly and evenly across the bottom. Place in the fridge to set while you prepare the next layer.
- For the cherry layer, blend the shredded coconut, cherries, 2 tsp Natvia and 2 tbsp coconut oil. Spread over the base, then place back in the freezer to set.
- To top, drizzle over the melted dark chocolate and set in freezer. To serve, cut into squares.