Cherry And The Ripe - Chef Cynthia Louise
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Childhood Memories Brought About By This Cherry And The Ripe

There is definitely one food that reminds us of our childhood, and mine is cherry ripe.

On rare occasions, my Mum and Dad would buy a single Cherry Ripe bar. They would proceed to cut it into 4 pieces and share them amongst themselves, my brother, and me while I would sit there quietly trying to figure out which piece was the biggest. For the life of me, I wondered why Mum only brought one Cherry Ripe bar and cut it into 4 instead of buying 4 bars for 4 people. While I was writing my second cookbook – Celebrate Your Sweet Tooth, where this recipe is also a part, I called her up and asked her. She said in her infinite wisdom, “Cynthia, it’s all we needed. We didn’t need more than a little piece every now and then.” In a world where more is more, it’s lovely to be reminded that less is actually more.

Because it’s so spectacular, I just had to create my own version of the Chery Ripe bar. It has the same taste but is a thousand times healthier and nothing like what my mum used to buy. Plant-based and gluten-free, I know you’d love this one.

Cherries Are Red

Cherries are naturally red. But of course, if the cherries are left on the bench and we let nature takes its course, these luscious cherries will lose their vibrant red colour. This is what happens if they are not soaked in brine and sulfur. And it’s not called a Cherry Ripe bar without the red colour, so I used a secret ingredient, and it’s beetroot!

For more healthy dessert options like this, my Celebrate Your Sweet Tooth cookbook is for you! This yummy recipe is part of the cookbook, too.

cherry ripe

Cherry And The Ripe Recipe!



          For the base:

  • 75g coconut flakes
  • 45g pumpkin seeds
  • 40g sunflower seeds
  • 40g black sesame seeds
  • 40g white sesame seeds
  • 30g chia seeds
  • 140g dried sour cherries
  • 5ml vanilla extract
  • 30ml coconut oil, melted
  • 60ml maple syrup

  • 30g oats
  • 15ml water
  • A pinch of salt
  • 20g grated beetroot

    For the topping:
  • 350g vegan chocolate, melted


Add all the base ingredients to your food processor.

Process for 30 seconds until well combined and sticky. Scraping down the sides if needed.

Transfer the mixture to a square 27.5cm x 18cm x 3cm rectangle tray lined with baking paper.

Press down firmly to distribute the mixture evenly.

Slice into bars and then keep in the freezer to set.

Dip the bars into the melted chocolate and arrange them on a wire rack to set.


Freezer-friendly: Yes


Isn’t it just amazing how food can take us back to years ago, reminding us of fond memories with our loved ones? What food is this for you? I will be waiting in the comment section of my YouTube channel

With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.