No-Bake Cherry Ripe Slice is a rich quick dessert with chocolate cookie base, cherry coconut center and smooth dark chocolate topping.

Scale

275 g Oreo cookies

57 g unsalted butter, melted

1 cup maraschino cherries in juice (200g)

2 ¾ cups fine desiccated coconut (250g)

1 tin condensed milk (395g)

3–4 drops red food colouring (optional)

200 g dark (70%) chocolate

2 teaspoons coconut oil

1. Line an 8×8 inch square baking tin with baking paper.

2. Blend the cookies to crumbs and mix with melted butter.

3. Press mixture firmly into tin to form base.

4. Finely chop cherries and mix with coconut, condensed milk and colouring.

5. Optional: Reduce cherry juice to syrup and mix in.

6. Spread cherry mixture over base and press flat.

7. Melt chocolate in 30 second intervals, stirring between each.

8. Add coconut oil and stir until smooth.

9. Pour chocolate over cherry layer and level.

10. Refrigerate 3-4 hours before slicing.

Weigh ingredients for best accuracy.

Use a warm knife for clean slices.

Store in fridge up to 5 days.