Chocolate Cherry Coconut

The three ‘C’s – chocolate cherry coconut.

I often get asked about my inspiration for cooking, where do I get my ideas to create a new recipe? This recipe came from the cherries at the fruit shop. Coming up to summer and Christmas is cherry time in Australia and they are one of the many stone fruits I look forward to.

There’s only one summer fruit that I don’t like. I’m not going to say which one it is, but you may notice that I’ll never post a recipe with that fruit in it. I’ll leave you to ponder which fruit it may be.

Chocolate cherry coconut. Three mouth-watering ingredients that combined provide a decadent treat. Canned cherries means it can be enjoyed year round.

But cherries! Cherries I love.

I saw the cherries a couple of weeks ago and I’ve been thinking about what to make. And then it dawned on me. A chocolate, cherry and coconut slice. My idea was to use fresh cherries in the filling until I realised how difficult it would be to pip enough cherries. I started pipping them, but ate so many in the process that it really wasn’t going to work out. So I took the easy way out and used tin cherries instead.

Which means I still have piles of fresh cherries just to eat at random. Score!

Chocolate cherry coconut. Three mouth-watering ingredients that combined provide a decadent treat. Canned cherries means it can be enjoyed year round.

The ganache is similar to what I use to make truffles, which you can find in my Desserts cookbook. It’s smooth and decadent and creamy and chocolate-y. There’s no shame in not making the full slice and just making the chocolate ganache. I’d even forgive you for eating it straight from the saucepan.

Chocolate cherry coconut. Three mouth-watering ingredients that combined provide a decadent treat. Canned cherries means it can be enjoyed year round.

If you do make the whole slice, maybe you’ll need to make extra ganache just in case you keep trying it out before you even put it on top of the cherry layer. It’s seriously that good!

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Chocolate Cherry Coconut Yum
Chocolate cherry coconut. Three mouth-watering ingredients that combined provide a decadent treat. Canned cherries means it can be enjoyed year round.
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Rating: 0
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Rate this recipe!
Course Dessert
Cuisine Australian
Prep Time 40 mins
Cook Time 5 mins
Passive Time 60 mins
Servings
squares
Ingredients
Course Dessert
Cuisine Australian
Prep Time 40 mins
Cook Time 5 mins
Passive Time 60 mins
Servings
squares
Ingredients
Chocolate cherry coconut. Three mouth-watering ingredients that combined provide a decadent treat. Canned cherries means it can be enjoyed year round.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak cashews for 2 hours in filtered water.
Base
  1. Line the base of an 20 cm square removable base tin with baking paper.
  2. In a large bowl, place almond meal, rice malt syrup, cacao, vanilla and salt and mix until well combined.
  3. Press into prepared tin and place in freezer whilst preparing the filling.
Filling
  1. Drain and rinse cashews and place into a blender.
  2. Add coconut nectar, vanilla, coconut oil and cherries and blend until combined.
  3. Stir through shredded coconut.
  4. Place in freezer for half an hour to set.
Chocolate Ganache
  1. Break dark chocolate up into chunks and place into a heat proof bowl with the coconut oil, salt and vanilla.
  2. Place the coconut milk into a small saucepan and heat gently until boiling.
  3. Slowly pour coconut milk over the chocolate and stir until chocolate melts.
  4. Place in freezer to set.
To Serve
  1. Remove from freezer and place in fridge for 30 minutes before serving.
  2. The chocolate is quite soft and will start to melt in the heat.
Recipe Notes

The recipe only needs about 30 - 40 mins of hands-on prep time but it does require some time to set in the freezer, so allow a couple of hours to complete it.

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