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How To Make Cherry And The Ripe (Easy and Healthy Vegan Recipe)



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How To Make Cherry And The Ripe (Easy and Healthy Vegan Recipe)
On rare occasions my Mum and Dad would buy a single Cherry Ripe bar. They would proceed to cut it into 4 pieces and share them amongst themselves, my brother and me while I would sit there quietly trying to figure out which piece was the biggest. For the life of me, I wondered why Mum only brought one Cherry Ripe bar and cut it into 4 instead of buying 4 bars for 4 people? While I was writing this book I called her up and asked her. In her infinite wisdom she said “Cynthia, it’s all we needed. We didn’t need more than a little piece every now and then.” In a world where more is more, it’s wonderful to be reminded that less is actually more. I filmed this one so you could get a better understanding of the process. It’s also one of the many lush recipes in my sweets cookbook.

~INGREDIENTS~
For the base:
75g coconut flakes
45g pumpkin seeds
40g sunflower seeds
40g black sesame seeds
40g white sesame seeds
30g chia seeds
140g dried sour cherries
5ml vanilla extract
30ml coconut oil, melted
60ml maple syrup
30g oats
15ml water
A pinch of salt
20g grated beetroot
For the topping:
350g vegan chocolate, melted
100g #INSPIRATION

~METHOD~
Add all the base ingredients to your food processor.
Process for 30 seconds until well combined and sticky. Scraping down the sides if needed.
Transfer the mixture to a square 27.5cm x 18cm x 3cm rectangle tray lined with baking paper.
Press down firmly to distribute the mixture evenly.
Slice into bars and then keep in the freezer to set.
Dip the bars into the melted chocolate and arrange them on a wire rack to set.
***
Makes: 15-20 bars
Prep time: 5 mins
Freezer-friendly: Yes
R, RSF, NF, V

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Category
Healthy food
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