Mel Christensen

Mel Christensen

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Chocolate Bars, Candy bars, whatever you want to call them - we all have our favourites. What's yours?

Cherry Ripe Slice2

We have a temporary addition to our family this month. A return visitor from Germany. On this visit he came armed with a bagful of delicious German treats such as Kinder and Milka bars (which were VERY well received by the kiddies! ) … And it got us talking about one of my subjects – Chocolate!

While Europe does indeed produce some of the best chocolate in the world, there are certain bars originating in Australia that I feel need introducing to our Backpacker friend…

Cherry Ripe is one of them.

… And I figured those of us who quit sugar shouldn’t miss out either.

Introducing my new creation;
?Cherry Ripe Slice! ?

Free from not only sugar, but grain, gluten, dairy, eggs and soy. It’s raw, vegan and Paleo friendly too!

So many other ideas have come flooding in on my Facebook page I’m just SO inspired to get cracking on my next Chocolate Bar makeover!

…Snickers Anyone???


Cherry Ripe Slice

*Sugar Free, Grain Free, Gluten Free, Dairy Free, Egg Free and Soy Free, Raw, Vegan, Paleo-Friendly


Base – 


  • 150g (1 heaped cup) of activated almonds (to activate your own – simply soak whole almonds overnight in water and then dry out in a very slow oven for about 3 hours)
  • 30g (¼ cup) shredded coconut
  • 1 tbsp.  cacao powder
  • 2 tsp. Natvia
  • 1/3 cup dried dates, soaked for at least 15mins in boiling water then drained.
  • 1 tbsp.  coconut oil
  • 1 tbsp.  coconut flour


  1. Place all of the base ingredients onto a food processor and blend on medium speed until combined. To keep a nice chunky texture, be careful not to over-process. (TM – Place all ingredients in TM bowl 5 sec / Speed 5)
  2. Press evenly into a lined slice tin and refrigerate whilst you prepare your filling.

*If you are a bit of a perfectionist like me, here’s a hot tip for a perfectly flat and smooth base – take another piece of baking paper, place it over the top and take the lid of your coconut oil, flip it and use the flat side to smooth out the base using a swirling motion. Better than using the back of the spoon because it’s nice and flat and the circular motion makes evening it out super easy!)  


Filling – 


  • 150g (1 ½ cup) raw cashews, soaked overnight and drained.
  • 100g (2 cups) shredded coconut
  • 50g (¼ cup) Natvia for baking
  • 30g (2 tbsp.) coconut oil, gently melted
  • 1 tsp. of coconut essence
  • 1 tsp. vanilla extract
  • Pinch of pink Himalayan salt (or sea salt)
  • 100g (¾ cup) dried cherries
  • Few drops of pink food colouring (optional – but adds that real cherry ripe colour to your slice!)



  1. Blend cashews and coconut in a food processor, on medium speed, until smooth. (TM – 10 sec / Speed 6)
  2. Add remaining filling ingredients and process further on medium speed until smooth and well combined. (TM – 20 sec / Speed 5, scrape sides and repeat.)
  3. Spread your cherry coconut mixture evenly onto your base using a rubber spatula.


Topping – 


  • 120g sugar free chocolate chips
  • 15g (1 tbsp.) coconut oil


  1. Melt the chocolate and coconut oil together in the microwave for about 30 secs, stir until smooth. (TM –  Grate chocolate for  5 secs / speed 8. Add coconut oil and melt for 2 minutes at 60˚C on speed 3, or until melted.)  Cool slightly.
  2. Pour the melted chocolate evenly over the top of your slice and leave to set overnight.
  3. To serve, remove from tray by lifting our by the edges of the overhanging baking paper. Place the slice onto a large chopping board and use a hot & dry knife to slice into squares.
  4. Enjoy!!