Vegan Cherry Ripe Slice

Ingredients

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)

Filling

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.