Cherry Ripe Slice

How to Make Cherry Ripe Slice

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1. Line a 23 cm square tin with greaseproof paper, leaving an overhang on two sides.

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2. Mix the coconut, condensed milk and cherries in a large bowl until well combined and sticky.

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3. Press the mixture very firmly into the tin with the back of a spoon and smooth the top.

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4. Melt the chocolate and coconut oil together in a bowl over a pan of barely simmering water, or in the microwave in 30-second bursts, stirring in between, until smooth.

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5. Pour the chocolate over the base and spread it to the edges.

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6. Refrigerate for at least 2 hours, until firm, then lift out with the paper and cut into 20 pieces with a hot knife.

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Tips for Making Cherry Ripe Slice

• Press the base down firmly. A tightly packed base holds together when cut, and a loose one falls apart.
• Add the coconut oil to the chocolate. It keeps the topping soft enough to cut without cracking.
• Dip the knife in hot water and wipe it between cuts. It gives clean, neat squares, without dragging the chocolate.

What to Serve with Cherry Ripe Slice

• A pot of tea
• Whipped cream
• Vanilla ice cream

Storing & Reheating Cherry Ripe Slice

Keeps in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months and thaw in the fridge for an hour before cutting.

Cherry Ripe Slice FAQ: Common Questions

Cherry Ripe Slice Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.