Cherry Berry Slice with Rose Petals
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Cook time:
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Serves: 16 pieces
Growing up my Dad and my sister were addicted to Cherry Ripes, I was a bit of Milky Way and a Mars Bars kind-a-girl, but as I got older I acquired the taste of dark chocolate and understood their love of the old Cherry Ripe and its rich colourful centre. These days I don't indulge much in confectionery unless I make it myself, so here I have invented the "cherry-ripe wheel" on the old favourite using clean ingredients and unrefined sweeteners. Christmas is fast approaching and cherries are deliciously in-season, yay! I am loving all the fruits that come out at this time of year in Australia, particularly the cherries, berries and the gorgeous stone fruits. In honour of these beautiful Summer produce I have created my Cherry Berry Slice with Rose Petals. The addition of rose adds an extra element of extravagance to this dessert. I love to use rose petal tea to decorate! I hope you enjoy this beautiful dessert that I have created in celebration of Christmas and memories of old.
Ingredients
Base
- 1 cup Brazil Nuts
- 1 cup Medjool Dates
- 1 cup Desiccated Coconut
- ¼ cup Rice Malt Syrup
- 14 cup Buckwheat Groats
- 1 tablespoon Cacao Powder
Filling
- 1 cup Raspberries (frozen)
- ¾ cup Mixed Berries (frozen)
- 1 ½ cups Shredded Coconut
- ⅓ cup Maple Syrup (pure organic)
- ¾ cup Extra Virgin Coconut Oil, melted
- ½ cup Cherries (fresh, pitted and halved)
Chocolate Topping
- ⅔ cup Cacao Powder
- 1 tablespoon Cacao / Maca Mix (for this recipe I used Power Super Foods Maca Smoothie but Maca Powder is equally fine)
- ⅓ cup Extra Virgin Coconut Oil, melted
- ⅓ cup Maple Syrup (pure organic)
- Dash of Rose Water (not too much, rose water is very strong)
- Pinch of sea salt
- Rose Petals, to decorate (I used rose petal tea, you can get these from any good health food store)
Instructions
- Line a square cake tin with baking paper and set aside.
- In a food processor or thermomix, blitz brazil nuts until crumble texture is achieved.
- Add all ingredients to the processor/thermomix (excluding buckwheat groats) and pulse until a sticky consistency is formed to create the base mixture.
- Add buckwheat groats and pulse once. This step is only to combine the groats, not to break them down.
- Press base mixture in to the lined cake tin; ensure mixture has been pressed evenly and firmly. Place the cake tin in the freezer while you prepare the filling.
- If you haven’t already, pit and halve the fresh cherries and place in a small bowl to the side.
- In a food processor / thermomix add all ingredients for the filling (excluding fresh cherries). Blitz for 3 – 5 seconds on a high speed. If using a thermomix, use speed 6. The consistency you are seeking is similar to crumble or granita. Repeat this step if consistency is too chunky.
- Remove cake tin from the freezer. Pour filling layer in to the tin on top of the set base. Again press mixture firmly to create an even spread.
- Using the prepared fresh cherries, press each half into the filling mixture. I personally like to randomly position these but you may wish a more uniform approach and create rows. Return tin to the freezer.
- While the filling is setting, prepare the chocolate topping. To do so, add all ingredients in to a small bowl (excluding the rose petals). Stir delicately until a smooth silky consistency is achieved.
- Remove tin from freezer and pour a thin, even coat on the slice. It will set quickly due to the cold so be quick to sprinkle with rose petals and return to the freezer to set for an hour. You only want a thin chocolate layer otherwise the chocolate will separate while eating. Tip. If you have leftover chocolate pour on baking paper on a flat tray and sprinkle with the remaining rose petals and freeze; this will make a delicious raw chocolate and rose petal bark.
- Remove the set slice from the freezer and gently lift out of the baking tin using the baking paper lining. Place on to a clean chopping board.
- Using a warm knife, cut evenly in to squares. The topping may crack, this is okay, it just adds to the rustic appearance. Remove from the baking paper.
- Allow the Cherry Berry Slice with Rose Petals to defrost for 10 minutes and serve. Enjoy with a beautiful cup of rose petal tea!
- Keep remaining bites in the freezer for enjoyment when guests visit. Tip. Place a piece of baking paper on top of the squares in an airtight container. This will minimize the freezer burn on the chocolate.
