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Homemade No-Bake Cherry Ripe Bars

 We don't know if you guys have noticed our obsession with clean treats lately (helloooo, Bounty Slice and Raw Caramel Slice) - but this one is on the fast-track to become a NF Christmas staple.

5 ingredients and about 20 minutes will win you 10 of these bars to brag to your friends about (and share with them if you're feeling generous). Even better - they're free of the preservatives, plastic packaging and other nasties you'll find in your average chocolate bar!


Homemade No-Bake Cherry Ripe Bars

Arman Liew - @thebigmansworld
Raw, Gluten Free, Vegan, Dairy Free


  • 3 cups desiccated or shredded coconut*
  • 1 cup dried cherries*
  • ½ cup xylitol (can sub for any granulated sweetener of choice)
  • 1 1/3 cups coconut condensed milk (can use any condensed milk or homemade)
  • 2 cups chocolate chips of choice*
  • 1 tsp pitaya powder (optional)

*available at Naked Foods


  1. In a high-speed blender or food processor, combine your shredded coconut with your dried cherries and blend until a crumbly consistency remains.
  2. Transfer to a large mixing bowl. Add your pitaya powder (if using) and xylitol and mix well. Add your condensed milk and mix until a thick batter remains. If it is too gooey/wet, add a little extra shredded coconut.
  3. Pour your batter into an 8 x 8-inch pan, lined with baking paper. Spread out evenly and refrigerate until firm. Once firm, cut into 8-10 bars.
  4. Melt your chocolate chips of choice. Using two forks, dip each bar in the chocolate until completely covered. Repeat until all the bars are covered and refrigerate until the chocolate has become firm then enjoy!

      Do you guys love cherry ripe around Christmas time too? Leave us a comment below to let us know what you think, or share your creations with us by tagging @nakedfoods on Instagram. Don't forget to check out for @thebigmansworld more drool-worthy photos and recipes. 




      I made these recently and they tasted great. It’s a good recipe.
      They are expensive to make however.
      I did not have the pitaya powder which is used to get the pinkness into the mix (and I guess a bit of flavour as well).
      The total cost of the ingredients in Sydney was about $46 and I estimated that I obtained about 35 pieces (squares of about 3cm) from the mix which makes it about $1.31 per square.

      Would I make them again?

      Aug 22, 2019

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