Cherry Ripe This vegan, gluten free cherry ripe recipe is sure to get those taste buds tingling. Share this classic favorite as a dessert or afternoon delight. Ingredients Base:Cashews 2 cups Desiccated coconut 1 cup Maple syrup ½ cup Vanilla bean paste 1 tsp Filling: Infinity Wholefood Powder 2 tbsp Desiccated coconut 1½ cups Cherries (deseeded) 1½ cups Coconut oil (solid) ¹⁄³ cup Liquid stevia or maple syrup, to taste Chocolate top: Cacao butter 1 cup Cacao powder ¾ cup Liquid stevia or maple syrup, to taste Sea-salt (optional) ½ tsp Method 1 In a food processor add the cashews, coconut and vanilla. Blitz together. 2 Slowly add your sweetener of choice with the motor running, until a crumbly dough comes together. Depending on the oiliness of your cashews, you may need a little more or less. 3 Tightly press the cashew base into a lined brownie pan with the back of a spoon and refrigerate. 4 In the same food processor add the Infinity Wholefood Powder, coconut and blitz, then add the cherries and finally the coconut oil and sweetener to taste. 5 Press the filling on top of the base and return to the fridge. 6 To make the chocolate top, heat the cacao butter until liquid over a medium heat, then mix through the cacao powder, salt (if using) and sweetener to taste. 7 Pour the chocolate mixture over the top of the cherry filling and allow to set in the refrigerator for 4 hours, or overnight. 8 Slice and serve! TIP Allow the slice to come to room temperature for 15 minutes for the best flavour.