Cherry Ripes are a popular Australian Chocolate Bar, which is pretty much cherries and shredded coconut coated in a dark chocolate. I decided not only to make a vegan version, but an ice-cream vegan version! It turned out so much better than I hoped! The mixture is a little more creamy than the original bar, due to the ice-cream situation, but think of it as a creamy cherry coconut ice-cream coated in chocolate! And all up, you only need 7 ingredients and it contains real fruit and no refined sugar. Say what? Is this real? Why, yes, yes it is!

Makes approximately 30 small squares, 15 minutes preparation and 1 hour freezing time.

You will need:

For the ice-cream:

1 1/2 cup shredded coconut
1 x 400 ml can of coconut cream (drain out the water)
1/4 cup maple syrup
1 cup of pitted cherries

For the chocolate coating, recipe from Fork and Beans:

1/2 cup of melted coconut oil
6 tbsp cacao/cocoa powder
4 tbsp maple syrup

1. Combine the coconut cream and cherries in a food processor until smooth. Add shredded coconut and maple syrup, blend until combined.
2. Pour into a tray lined with baking paper (the tray I used was approximately 30 cm x 18 cm). Smooth out the mixture evenly, but not too thin. Cover tray with plastic wrap and place in freezer for an hour. Do not mix, just let it set.
3. After the ice-cream has been in the freezer for an hour, start to make the chocolate. Simply mix the melted coconut oil with the cacao and maple syrup until a smooth mixture has been reached.
4. Take out the ice-cream, and cut into small squares.


5. Place a piece of baking paper on the bench. Dip each square of ice-cream into the chocolate, then place on the new piece of baking paper. Repeat until done.


6. You can either serve immediately or place back in the freezer. The coconut oil will set almost immediately on the ice-cream so there is the option to eat immediately! You may want to cut away excess chocolate before serving!