This is my second post using fresh cherries in a raw dessert. In case you missed the post about the Cherry Bombs you can find it here. This is another plant based raw dessert which you are going to love! Coconut and cherries are the perfect combination. If you love cherry ripe you know what I am talking about. So what is it this cherry stack up? It is not a cake neither it is ice cream-like: it is really something inbetween. Take it straight from the fridge and it has ice cream concistency. But it is soft from teh inside like a cake. But you know what’s the best part? The bottom chocolate layer! The moment you crack through that chilled chocolate layer is just perfect! And guess what? And there’s no dairy, or refined sugar, or fake things, just pure whole ingredients, and love.
Don’t bother buying a food stacker for this recipe. In case you don’t know what that is it’s a metall ring which helps you to stack up foods f.eg. for rice or in my case coconut and cherries! Since I don’t like to pile on new kitchen stuff which I only use once this is what I suggest: Either grab a muffin tin and line it with cling wrap or baking paper. Or make a food stacker by cutting off the bottom of a yoghurt cup or do it my way and take a sheet of soft cardboard (or heavier paper) and roll it up and fasten with a rubber band so the shape remains. If it’s not perfect don’t worry – perfectionism kills any creativity and fun anyways. Mine weren’t perfect either. So if you end up with oval stack up’s – that’s perfectly fine and I am sure they will look gorgeous. My DIY food stacker had a diameter of approx. 8cm/3.2 inch and 7cm/2.7inch high.
Raw Coconut Raspberry Stackup’s (makes 2 stack up’s)
- 60g creamed coconut
- ground vanilla
- pinch of salt
- 50g descicated coconut
- 1 tbsp agave syrup
- 60g raw chocolate (I used Ombar’s Coco Mylk)
- 1 cup raspberries
Place your food stackers on a lined tray. In a heat proof bowl melt the raw chocolate at 40 degrees celsius. Pour the melted chocolate into the bottom of your food stackers. Place them in the fridge for 30 minutes to harden. In a bowl mix the salt, vanilla, desiccated coconut and agave syrup. Melt the creamed coconut in a double boiler and add to the mix. Now divide the mix into 2 bowls. Add the raspberries to one bowl. This is going to be your very top raspberry layer so it comes last. First grab the other bowl without the raspberries and pour it into the food stacker. Then add the raspberry mix as the top layer. Place in the fridge for a couple of hours. To speed it up you could even place them in the freezer. Enjoy!