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Craving a Cherry Ripe but can’t have dairy or additives anymore? This homemade version is simple, no-bake, and uses just a few ingredients- real cherries, coconut, and dark chocolate. It’s vegan, gluten-free, top-8 allergen-free, and comes together quickly and without any fuss!
I think I was around 9 or 10 when I had my first Cherry Ripe, and I was immediately hooked. Even though I’ve never been that into coconut, something about the cherry and chocolate combo just worked. Love them or hate them, if you grew up in Australia like me, you’re almost certainly familiar with the chocolate bar and will know someone who adores them – after all, they are actually one of Australia’s favourite chocolates!
It’s been over ten years since I last had one from the shops. I had to cut out dairy completely starting in my early 20s, and for a while, my gut was also too sensitive for even a few cherries – when my FODMAP issues were at their absolute worst, stone fruits like that were completely off the table.
But after some time following a stricter low FODMAP and dairy free diet, things have shifted, and I can actually tolerate some nowadays! Which is honestly very exciting and opens up so many possibilities. If you’re on a strict low FODMAP diet this recipe probably isn’t for you – but if you know you can tolerate some fructose, it may be okay as long as you mind your portions!
This recipe wasn’t even on my radar, but I’d picked up a punnet of cherries just to snack on this week, and one evening, while eating a few, I suddenly remembered how much I used to like Cherry Ripes. So, in the name of going rogue, I decided to try make my own version. It turned out surprisingly well. They’ve got a bit of that fresh cherry sharpness that the original doesn’t, and they’re not too sweet. The dark chocolate gives it a nice snap, and overall, it’s pretty close to how I remember — maybe even better.
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Ingredients
- ¾ cup fresh cherries, pitted
- 3 tbsp coconut oil (plus 1.5 tbsp extra for chocolate coating)
- ¼ cup caster sugar
- ~1 cup desiccated coconut (enough to make mixture firm and packable)
- 100g dairy-free dark chocolate
Instructions
- Prepare the cherry coconut layer:
- Pit the cherries and blend them until smooth (or finely chop or use a food processor).
- Melt 3 tbsp of coconut oil in a small saucepan or microwave-safe bowl.
- Stir in the caster sugar until combined.
- Add the blended cherry mixture and desiccated coconut to the oil/sugar mix.
- Stir well. You want a mixture that is not too wet but firm enough to press down and hold together. Adjust with more coconut if needed.
- Form the base:
- Line a tray or container with baking paper.
- Press the cherry coconut mixture into a flat layer about 0.5 cm thick.
- Use a spatula to pack it down firmly and evenly.
- Refrigerate for 30 minutes, or until set.
- Coat with chocolate (top):
- Melt the 100g chocolate with 1.5 tbsp coconut oil in the microwave in 20-second bursts, stirring between each burst to avoid burning.
- Pour half of the melted chocolate over the chilled cherry layer and spread evenly.
- Chill in the fridge for another 10–20 minutes until the top chocolate layer is set.
- Flip and coat the other side:
- Carefully flip the slice onto another sheet of baking paper (gently loosen the edges with a knife if needed).
- Reheat the remaining chocolate slightly if needed.
- Spread the rest of the chocolate over the second side.
- Chill again for 10–20 minutes until fully set.
- Slice and enjoy:
- Once firm, cut into bars or squares.
- Store in the fridge in an airtight container.
Tips
- Frozen cherries can work in a pinch – just thaw and drain them first as they will produce more liquid.
- For a less sweet version, reduce the sugar slightly or use maple syrup.
- Add a dash of vanilla extract or almond essence for extra flavour.
- Want a thicker bar? Double the base ingredients and use a smaller tray.
Homemade Copycat Cherry Ripe Slice (Vegan, Dairy-Free, Allergy-Friendly)
My allergen friendly version of Cherry Ripe is a slice is made with real cherries, coconut, and a smooth chocolate coating – no dairy, additives, or weird ingredients.
Ingredients
- ¾ cup fresh cherries pitted
- 3 tbsp coconut oil plus 1.5 tbsp extra for chocolate coating
- ¼ cup caster sugar
- ~1 cup desiccated coconut enough to make mixture firm and packable
- 100 g dairy-free dark chocolate
Instructions
- Prepare the cherries by pitting them and using a blender or knife to roughly chop into small pieces and set aside.
- In a small bowl, melt 3 tbsp coconut oil for about 30 seconds in the microwave, or until liquified.
- Stir in the sugar, chopped cherries and dessicated coconut. Combine well. The mixture should be firm, not too wet – add more coconut if needed.
- To form the bars, start by lining a tray with baking paper, and pressing the mixture in firmly into an even layer about 0.5 cm thick. Chill for about 30 minutes in the fridge.
- Prepare the melted chocolate by breaking it into small pieces, adding it along with 1.5 tbsp coconut oil to a bowl and heating in the microwave (Use 20-second bursts, stirring thoroughly in between*)
- Pour half of the chocolate over the chilled cherry layer and spread evenly, and then return it to the fridge to chill for another 10–20 minutes.
- After chilling, carefully flip it onto a new sheet of baking paper. Reheat the remaining chocolate if needed (at room temperature it’s likely to stay liquid for some time) and spread it over the second side. Chill again until fully set (10–20 minutes).
- Once set, use a sharp knife to cut into bars or squares. Keep in the fridge in an airtight container.
Notes
*Be careful not to overheat or it will burn and become very firm and difficult to work with – if this occurs you may be able to save it by adding more liquid such as a milk alternative and stirring thoroughly but it will change the consistance to be more like a ganache.
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