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Cherry Ripe bites

About OrganicTimes

Organic Times is an Australia-owned family business offering a range of premium organic products including fair-trade chocolates, gourmet cookies, pantry ingredients and grass-fed butter; all of which are ethical, sustainable, but above all premium and delicious. 

Since establishment in 1999, our mission remains the same - to provide an alternative to conventional products that taste great but are also better for us and our planet.


Enjoy the classic combination of cherries, coconut and chocolate in this healthy, gluten-free take on the iconic Australian Cherry Ripe bar.

We all have a favourite chocolate bar from our childhood that can conjure up memories from their very taste and smell.

Cherry Ripe Bites.

Cherry Ripe Bites

These days, we like to enjoy the flavours, but with minimal – wholesome and sustainable ingredients. 

Enjoy the classic combination of cherries, coconut and chocolate in this healthy and gluten-free take on the iconic Australian Cherry Ripe bar, using our fine pantry ingredients.


3 cups desiccated coconut

2 cups frozen cherries

1/4 cup + 1 Tbsp 

1 cup pitted dates, soaked in boiling water for 10 minutes

3 Tbsp maple syrup 

1 tsp vanilla

For coating: 400g melted


Line a 9” x 9” square baking tin with parchment paper, set aside. 

Place dates into a small heatproof bowl, pour over boiling water, enough to cover, and soak for 10 minutes. Drain off water through a fine sieve. 

Place all ingredients except the chocolate into a high-speed food processor, blend on high until well combined. Mixture should stick together, add more coconut flour if it is too wet. 

Press mixture into prepared tin.

Set in refrigerator for 3-4 hours or overnight. Set in the freezer for a quicker setting time. 

Once hardened and completely set, remove from refrigerator and cut into small bite sized squares.

Line a baking tray with parchment paper. 

In a double boiler, melt dark chocolate over low-medium heat. Stir occasionally while it melts.

Once completely melted and smooth, turn off heat. 

Keep chocolate in the bowl you used as the double boiler. Angle it slightly so the majority of the chocolate is to one side of the bowl.

With a fork or a chocolate dipping tool, dip the squares into the chocolate to completely coat, tapping off any excess. Place on prepared tray. Repeat with remaining squares. 

Place tray in refrigerator until chocolate sets. 

Remove from refrigerator and drizzle a little extra chocolate over each square for decoration. Place back in refrigerator until completely set. 

Serve and enjoy!


Store in an airtight container, refrigerated, for a week to 10 days. 

If you don’t have enough melted chocolate, add more and turn on low to medium heat to help melt extra chocolate through. 

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