Raw Chocolate Cherry Ripe Bars

Raw Cherry Ripe Slice
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

In Australia we have a delicious and well known chocolate cherry and coconut bar called the Cherry Ripe.  This chocolate bar is an Aussie icon chocolate treat so I created this recipe as a version of this favourite classic with extra nutrients and raw whole ingredients that you can enjoy as a nutritious treat! It’s packed with antioxidants particularly the cherries that are well known for their benefits for chronic inflammatory joint disease and they also have the benefits of supporting sleep, they contain melatonin which enhances sleep onset, depth and length of sleep.

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  • 1 ½ cup (200 g) brazil nuts
  • 6 dates, pitted
  • 2 tbsp honey
  • 4 tbsp cacao
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • pinch of sea salt

Cherry Filling:

  • 2 cups (285 g) cashew nuts, soaked (2-4 hours) and rinsed.
  • 2 cups (500 g) of frozen or fresh cherries (pitted)
  • 1/3 cup (85 ml) coconut oil, melted
  • 6 dates
  • ¼ cup (60 ml) honey
  • ¼ cup (60 ml) beet juice (this gives it a nice red colour)
  • 2 cups (185 g) shredded coconut
  • pinch of sea salt

Chocolate topping:

  • ½ cup (125 ml) coconut oil
  • 1 tsp honey
  • ½ cup (60 g) cacao powder
  • 1 tsp vanilla extract
  • pinch of sea salt


To make the base:

  1. Line a slice tray (9×9″), shallow tin with foil or baking paper.
  2. Process the brazil nuts until a crumb consistency forms then add the dates, honey, cacao, vanilla and sea salt until well mixed. Press the mixture into the slice tin evenly then put into the freezer while preparing the cherry layer.

Cherry layer:

  1. Add all the cherry filling ingredients (except for ½ cup of cherries and shredded coconut) to a high powdered blender and process until smooth.
  2. Chop the remaining cherries and mix in the cherries and coconut by hand to the mixture then spread this mixture on top of the base and place back into the freezer.

Chocolate layer:

  1. Warm and melt the coconut oil and honey together stirring well, then add the remaining chocolate layer ingredients and mix well.
  2. Add the chocolate layer to the top of the cherry layer and place back into the freezer and leave for 3-4 hours.
  3. Once dish has harden enough you can cut up into squares and store this in the freezer in an air-tight container. This is best if left out for 5 minutes before eating.




  • Brazil nuts – almonds, pecans, hazelnuts
  • Dates – dried figs, raisins, sultanas
  • Honey – maple syrup, rice syrup
  • Cacao – carob
  • Cashews – macadamia nuts
  • Coconut oil – cacao butter
  • Cherries – raspberries, strawberries, blueberries

Prep time: 40 minutes

Cook time: 4 hours (in freezer)

Total time: 4 hours, 40 minutes

Servings: 32

  • Nutrition per serving:
  • Calories190
  • Fat13g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium45mg
  • Carbohydrates16g
  • Fiber3g
  • Sugars9g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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