It has been over 20 years since I last ate a Cherry Ripe so I feel like I am well over due and since vegan Cherry Ripes have not turned up of the supermarket shelves yet, I took things into my own hands. This is a really easy recipe to make and the only part that takes a little bit of time to do is tempering the chocolate. You can skip the tempering stage if you like but the chocolate won’t be quite as shiny and it melts a lot faster in your hands as you eat one.
They are quite rich so you can cut them into whatever size you like before dipping into the chocolate. When I am making Cherry Ripe Cupcakes, I cut the pieces quite small so I have a little bite size piece on top of each cupcake. They also freeze really well.
- 600g glace cherries
- 400g moist coconut flakes
- 20ml melted coconut oil
- Red food colouring
- 200g vegan dark chocolate
- Make sure that there are no stones in the glace cherries
- Blitz in a food processor
- Add the coconut flakes and coconut oil
- Blitz until all chopped finely and combined
- Add enough vegan gel red food colouring to get a rich red colouring.
- Blitz again.
- Place baking paper into a baking pan and add the mix. Press into the corners and flatten
- Place into the freezer until frozen
- Once frozen, cut into the desired size.
- Temper the chocolate (see instructions)
- Dip the frozen cherry ripes into the melted chocolate and then place on a piece of baking paper. 2 forks work well to dip the cherry ripes and remove from the chocolate.
- Place into the fridge until chocolate is solid.
- Keep in the fridge (or freezer) until required.
Temper chocolate
Chop the chocolate finely.
Add 2 thirds of the chocolate into a microwave proof bowl
Microwave until meted and the temperature reaches 50-55°C
Add the remainder of the chocolate and stir until the rest of the chocolate has melted
Place the bowl with the melted chocolate into a larger bowl with some cold water in it but being careful not to splash water into the chocolate.
Use whisk to stir the chocolate and keep checking the temperature until it drops to 31-32°C.
The chocolate should be thick and shiny and is now tempered and ready to use.
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