Cherry Ripes are an Aussie favourite. Hitting the market in 1924, they are one of Australia’s oldest and most celebrated chocolate bars sold across the country. A cherry ripe consists of cherries and coconut, coated in dark chocolate. Frustratingly, the recommended low fodmap serving size for cherries is rediculously low (20g or 2 medium fruits per meal), making it challenging for people with IBS / sensitive tummies to enjoy them. But don’t despair, we’ve replicated the recipe using raspberries. And they taste AWESOME!

Method:

1. Measure the melted oil, maple syrup and thawed raspberries into a food processor and pulse until the mix holds together. Stir in the coconut. Shape into 26 individual bars and place on a lined tray with baking paper. You can use chocolate moulds, depending on their size, or just hand mould them into bar-shaped logs (this is what I did). The mix makes 26 x 18g bars (uncovered with chocolate) or 30g (once covered with chocolate). Transfer to the freezer for 1 hour, or until set.

2. Melt the chocolate gently in the microwave in a narrow container, until just melted. The choice of container is important when considering how you will dunk the bars. Is it wide enough to dunk & roll the bars horizontally? Or is it deep enough to dunk the bars vertically using a toothpick?

3. Once the bars have set and the chocolate has been allowed to cool slightly, dunk each bar in the chocolate, return to the tray and allow to set. If you’re in a hurry, refrigerate until set. You can do this using toothpicks or spoons.

4. Decorate, if you wish, with chocolate drizzle, dried berries, rose petals or coconut strands.