This no-bake Chocolate Sour Cherry Slice is gluten free, dairy free and tastes like a decadent treat. The base combines tart dried sour cherries, coconut and cacao powder with a good splash of vanilla. Then it’s topped with a smooth and creamy dark chocolate topping.
To assemble the slice, all you have to do is blend the ingredients together and set them in a container of your choice. I use a loaf tin to set the mixture, which I then cut into 18 squares. If you wanted to make a smaller batch of the slice, you could halve the recipe and set it in a smaller container.
Is sour cherry the same as tart cherry?
Sour cherries are also sometimes called tart cherries. They are similar to a sweet cherry, but they taste more acidic. You can buy them dried, often called dried tart cherries or dried sour cherries. I love their beautiful sweet-tart flavor, which pairs so nicely with chocolate.
What is a good substitute for sour cherries?
Dried cranberries will work as a substitute for dried sour cherries or dried tart cherries. Although they are slightly less tart in flavor than sour cherries, they still taste delicious with chocolate.
Dried apricots can also be used to replace the dried sour cherries. Dried apricots usually have a tanginess and they pair well with dark chocolate. I would cut them up into smaller pieces so they distribute evenly throughout the slice. You could also use other dried fruits such as raisins, currants or chopped dried figs.
What can I use instead of dried fruit?
If you wanted to omit the dried fruit completely, adding chopped walnuts as a substitute for the dried sour cherries would taste delicious. It would give the slice a chocolate brownie vibe.
Other chopped nuts like almonds, brazil nuts, macadamia nuts or pistachio nuts would pair nicely with the chocolate and vanilla flavors. You could also use coconut flakes or shredded coconut.
Ingredients for chocolate sour cherry slice
- Cashew nuts: Raw cashew nuts form the base of this slice. Make sure to use unsalted cashews, otherwise the base will taste too salty.
- Coconut: Desiccated coconut blends with the cashew nuts in the base of the slice. It also adds a subtle sweetness.
- Raw cacao powder: To give the base of the slice a chocolate flavor. You can also use regular cocoa powder or Dutch processed cocoa if you prefer.
- Coconut oil: Coconut oil is melted down and then sets firm when the slice is chilled to hold everything together.
- Cacao butter: Blended with the coconut oil to hold the slice together. Cacao butter also provides a creamy texture. However, if you don’t have any cacao butter you can use more coconut oil as a substitute.
- Brown rice syrup: Used to sweeten the slice. You can also use maple syrup or honey if you prefer. Just keep in mind that honey has a strong flavor, so you will be able to taste it.
- Vanilla extract: Vanilla pairs perfectly with the sour cherries. I like to use a good quality vanilla extract for the best flavor.
- Dried sour cherries: The tart flavor of dried sour cherries works really will with the chocolate in this recipe. However, as mentioned above, you could use dried cranberries as a substitute.
- Dark chocolate: Used to make the rich chocolate topping. I use dark chocolate with at least 70% cocoa, but any variety of chocolate will work.
- Salt: Essential to enhance the flavors in the slice.
More healthy slice recipes
- Chocolate Raspberry Chia Slice
- Easy No Bake Vegan Slice
- Dark Chocolate Ginger Slice
- Vegan No Bake Chocolate Mint Slice
- Vegan White Christmas Slice
Check out the Bar and Slice Recipes page for more ideas.
Chocolate Sour Cherry Slice Recipe
Serves
18 pieces
Prep time
25 mins
Cook time
1 hour chilling
Ingredients
For the base:
- 2 cups / 286 g raw unsalted cashew nuts
- 2 cups / 186 g unsweetened desiccated coconut
- 1/2 cup / 59 g raw cacao powder (or cocoa powder)
- 1/4 tsp fine salt
- 1/4 cup / 60 ml / 54 g coconut oil
- 1/4 cup / 60 ml / 54 g cacao butter (or more coconut oil, see Note 1)
- 1/2 cup / 120 ml / 172 g brown rice syrup
- 4 tsp / 20 ml / 20 g vanilla extract
- 3/4 cup / 120 g dried sour cherries
For the topping:
- 7 oz / 200 g dark chocolate
- 8 tsp / 40 ml / 38 g coconut oil
Method
- Line an 8.5 x 4.5 inch / 22 x 11 cm loaf tin with baking paper or cling film (see Note 2). Add the cashew nuts, desiccated coconut, cacao powder and salt to a food processor and process until everything is well combined and the mixture starts to clump together.
- Melt the coconut oil and cacao butter in a large saucepan over the lowest heat on your stove. Turn the heat off, then add the brown rice syrup and vanilla extract, stirring to combine. Tip the dry ingredients from the food processor into the saucepan and stir everything together until well combined. Fold through the dried sour cherries.
- Press the mixture firmly into the prepared tin, smoothing the surface with the back of a spoon. Place the tin in the freezer to chill.
- To make the topping, melt the chocolate and coconut oil together using a double boiler or in the microwave. Remove the slice from the freezer and pour the chocolate topping over the base. Return the slice to the fridge for at least 1 hour or until set.
- Once set, remove the slice from the tin and cut into squares.
Notes
- Cacao butter – Cacao butter, also sometimes called cocoa butter, gives the slice a beautiful creamy texture. You can buy it at health food stores or online. I buy it in button form, which makes it easier to measure out and melt. If you can’t find cacao butter, you can substitute more coconut oil instead.
- Container to set the slice – Being a no-bake slice, you can set the mixture in a range of different containers. The size of the container will affect the thickness of the slice. If you use a larger container, the slice will be thinner. If you use a smaller container, the slice may get a bit too thick, in which case you could divide the mixture across two smaller containers.
- Storage – Store the slice in an airtight container in the fridge for up to 1 week. Or you can freeze the slice and defrost it in the fridge as needed.
Nutrition Facts
- Serving size: 1 piece (made with 70% cocoa dark chocolate)
- Energy: 340 Calories / 1421 Kilojoules
- Total Fat: 26.1 g
- Saturated Fat: 16.3 g
- Total Carbohydrate: 21.9 g
- Dietary Fiber: 4.5 g
- Sugars: 10.2 g
- Protein: 5.6 g
- Sodium: 45 mg
- Potassium: 232 mg
Looks really nice. Would it be possible to use another berry or substitutes etching for the cherries?
Hi Lara, you could use another dried fruit instead of the cherries – I think dried cranberries or even finely chopped dried apricots or figs would be nice 🙂
I just made this using dried cranberries and it’s so delicious! Another brilliant recipe!!
Thanks so much Julie 🙂 So happy you enjoyed it! x
I made this using fresh strawberries. It tastes like a Freddo strawberry frog but healthy !!! Fantastic recipe !!!
Oh yum!! I love the idea of fresh strawberries (I also used to LOVE strawberry Freddos haha). Thanks so much Anna 🙂 x
Hi, this looks so good but my family is not a fan of coconut oil, could you suggest a substitution? Thanks!
Hi Katie, for the chocolate topping, you can use normal unsalted butter instead of the coconut oil. For the base, you could just use 1/2 cup cacao butter (instead of half cacao butter, half coconut oil). You could also try using unsalted butter in the base, but I haven’t tested this. You may need to increase the amount of sweetener if using butter (as the cacao butter and coconut oil provide natural sweetness).
Hi Lilian,
Could the dessicated coconut be substituted with coconut flour?
If I used the coconut flour, would I need to add more fat in the form of coconut oil or butter?
Thank you
Hi Vicky,
My apologies for the delay in replying to your message!
I fear that coconut flour would mess up the texture of the slice because it absorbs so much moisture, so I don’t think it would work unfortunately (even with added oil). You could try substituting extra nuts instead of the coconut – I haven’t tested this, but would love to hear if you do!
Lilian 🙂