Gluten- and dairy-free cherry ripe slice cut into squared and arranged on a square blue plate.
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Have you been craving a Cherry Ripe chocolate bar since switching to a gluten-free diet? Look no further, because we have the perfect solution for you. Our Dairy-Free Cherry Ripe Slice features a chocolate biscuit base, a filling of glace cherries and coconut and a luscious layer of melted chocolate on top. We’re confident that this recipe comes pretty close to the real thing. Plus, we’ve made it dairy-free, so no one misses out.

Dairy-Free Cherry Ripe Slice

Recipe Cara Boatswain | Photograph by Brandee Meier
The classic chocolate bar gets a gluten- and dairy-free makeover.
Prep Time 15 minutes
Cook Time 30 minutes
Chill 1 hour
Course Baked Goods, Dessert
Servings 30



  • 205 g gluten-free arrowroot biscuits
  • 125 g dairy-free margarine melted
  • 2 tablespoons gluten-free cocoa


  • 400 ml can coconut milk
  • ½ cup caster sugar
  • 250 g fine desiccated coconut
  • 400 g red glacé cherries cut into quarters
  • 100 g copha melted
  • pink food colouring optional


  • 300 g dairy-free dark chocolate melted (ensure gluten-free)


  • Place coconut milk and sugar in a heavy-based saucepan over medium-heat. Whisk until sugar has dissolved. Reduce heat to low and continue to whisk until mixture comes to a simmer. Continue to simmer, not stirring, for 25 minutes. Transfer into a bowl and place in the freezer for 10 minutes to cool.
  • Meanwhile, prepare the base. Place biscuits in a food processor and blitz until they resemble fine breadcrumbs. Transfer to a mixing bowl and add melted margarine and cocoa. Stir until combined.
  • Line a 18x28cm slice pan with baking paper. Press base mixture into lined pan and refrigerate for 30 minutes.
  • Place desiccated coconut, cherries and melted copha in a large mixing bowl. Add cooled coconut milk and a few drops of pink food colouring (if using). Stir to combine.
  • Remove slice pan from fridge and firmly press coconut mixture on top of the chilled base. Return to refrigerator for a further 20 minutes.
  • Spread melted chocolate over the slice and return to the refrigerator until set (about 40 minutes). Cut into squares to serve
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