Method
- Line a 7-inch square pan with baking paper. Set aside.
- Place the cherries into a small saucepan and heat slowly until they simmer for a few minutes. They will soften and become mushy. Allow to cool.
- In a different saucepan, slowly melt the coconut butter with the coconut oil. Stir in the maple syrup and vanilla.
- In a bowl add the desiccated coconut, pour the melted coconut mixture over the coconut and mix very well.
- Using ⅔ of this mixture, spread evenly over the base of the pan and press down firmly. (approx 1 cup). With the remaining coconut mixture, add the cooled cherries and mix well.
- Spread the cherry mixture evenly over the base layer and press down firmly. Refrigerate for 1 hour.
- In a microwave or double boiler gently melt the chocolate. Once the slice is set, drizzle with the melted chocolate. Allow to set for another 15 minutes in the fridge.
- Enjoy!
Extra Notes
You can buy coconut butter at health food shops or you can make your own in a high-speed food processor. To make it, you just need 200 grams of desiccated non-sweetened coconut. Place it in the food processor and blend on high for approx 10 minutes. You'll need to do it in intervals and scrape down the sides, to give your machine a rest. It will get very hot. The heat from the motor will help process the coconut. You will know when you have the desired consistency of a thick butter.
Extra Notes
Make sure your chocolate is dark and has a high cocoa content.
