BLUEBERRY RIPES
BASE
1.5 cups natural almonds
8-10 medjool dates
3 tablespoons coconut oil
1 teaspoon vanilla extract
1 punnet fresh blueberries (or frozen if needed)
TOPPING
1 cup cacao butter
1/2 cup cacao powder
1/4-1/2 cup (depending how sweet you like it) rice malt syrup, honey or maple syrup
METHOD
Start by blending the almonds into a meal in a food processor or blender.
Add the pitted medjool dates and blend again until combined.
Pour in the coconut oil and vanilla and blend, if it’s still a little dry, add more coconut oil.
Line a tin with some glad-wrap and pour in the base.
Spread out evenly but don’t push flat just yet.
Sprinkle your blueberries (or cherries) over the top and push it all flat with your hands or the back of a large spoon.
Place in the freezer while you make the topping.
For the cacao topping, place a heatproof bowl over simmering water on the stove.
Add the chopped cacao butter and stir until melted completely.
Whisk in the cacao powder and add your sweetener of choice.
Grab your slice from the freezer and pour the cacao mix over evenly.
Let set for at least an hour and chop into bars!