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Raw Cherry Bomb Slice

This recipe forms part of The Inside Story – Your Gut Heath Class with Amanda Bryce, The Gutsy Pharmacist. You can still have treats and eat the best kind of sugar for our bodies to digest and use well.

April 6, 2019

Raw Cherry Bomb Slice

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Cherry Bomb Slice

INGREDIENTS FOR TWENTY FOUR PIECES

BASE

150gm desiccated coconut
60gm coconut oil
70gm honey
1tsp vanilla extract
150gm dried cherries
1½tsp freeze dried raspberry powder

TOPPING

125gm coconut oil
½ cup cacao
60ml maple syrup

METHOD

  1. Make base in food processor.
  2. Place desiccated coconut, coconut oil, honey, vanilla and cherries in processor bowl.
  3. Whizz for 30 seconds or so to chop components.
  4. Scrape down bowl and add freeze dried raspberries.
  5. Repeat processing as above to combine well and finely chop.
  6. Prepare 20cm square cake tin by lining with non-stick baking paper.
  7. Tip coconut mix into pan and using large spoon, pack down mixture creating a level surface. Run spoon around edge to level out and create smooth edges.
  8. Make topping. Place oil, cacao and maple syrup in small saucepan and heat gently until just combined. Do not boil as this creates a white bloom on refrigerated slice.
  9. Pour chocolate over slice and place in the fridge for an hour or so until hard.
  10. Remove slice from tin. Heat knife under hot water, dry blade and neatly cut slice into squares.
  11. Serve from fridge.

COOKS NOTES

  • Purchase dried organic coconut without preservatives, check the label for ingredients.
  • For best nutrition use extra virgin coconut oil, raw honey, organic cherries, cacao (as opposed to cocoa) and pure maple syrup.
  • We use FRESH AS brand of freeze-dried raspberries from N.Z. They are available at good food stores in powder or whole form.
  • Substitute Maple Syrup for honey or visa versa.
  • Thanks to Merrymaker Sisters for chocolate recipe.
  • Recipe courtesy of Amanda Bryce, The Gutsy Pharmacist.

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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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