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On the 8th day of Christmas my true love gave to me …

On the 8th day of Christmas my true love gave to me …

14 Dec, 2015

Choc Cherry Fingers with Organic Essential Reds: Serves 12





12 medjool dates (pitted)

1 cup cashew nuts

1/3 cup cacao powder

3 tbs. Melrose Organic Unrefined Coconut oil (melted)


Cherry layer:

1 1/2 cups cashew nuts soaked in water for at least 2 hours

1/2 cup coconut (desiccated)

1/2 cup pure maple syrup

1 tsp. cherry powder (health shops)

1 tsp. Melrose Organic Essential Reds


Chocolate layer:

1/3 cup Melrose Organic Unrefined Coconut oil (melted)

2 tbs. pure maple syrup

1/3 cup cacao powder




For the Base:

Line a slice tin with baking paper. Blend the dates, cashew nuts, cacao powder and coconut oil until a crumb forms. Press the mixture into tin making sure it's an even thickness. Place tin in freezer to set.


For the Cherry layer:

Blend the soaked cashew nuts and coconut until very smooth. Add the cherry powder, Essential Reds and maple syrup. Keep blending until very smooth.

Pour the cherry layer on the base and smooth over with a spatula. Place back in the freezer while you make the choc top.


For the Chocolate layer:

In a saucepan melt coconut oil, add maple syrup and, using a small metal whisk, combine the oil and syrup. Add cacao powder and keep whisking until smooth.

Pour the chocolate over the cherry layer evenly.

Place back in freezer to set (at least an hour, preferably overnight).


To serve, trim edges and cut slice in half (frozen) and then into 6 slices down each side.


Once cut- Keep in freezer. Enjoy!

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