Gluten Free, No-Bake Cherry Slice.

Last week, my man and I were wandering through the city and he timidly asked me if I could make him something. When I said yes, he excitedly dragged me to the nearest supermarket, picked up a food magazine and thrust it in my face. ‘This!’ he said flapping the magazine in my face ‘Can you make this? But gluten-free?’. It was cherry slice. Old fashioned, cake stall style, chocolate covered cherry slice. I took the challenge.

What You Need

250gms of rice biscuits or gluten-free plain biscuits, crumbled

110gms of melted butter

4 cups of desiccated coconut

395gm can of sweetened condensed milk

200gms of glace cherries, finely chopped

125gms copha, melted

rose pink food colouring

dark chocolate melts

What You Do

1. Grease and line a slice tin with butter and baking paper. Leave baking paper extending over the sides of the tin so you can easily lift it out when it’s finished.

2. Place crumbled biscuits in a large bowl. You can food process biscuits or use a mortar and pestle. Rice biscuits are very soft so I often use my hands. It makes me feel like the Hulk. Add butter and stir in with a wooden spoon. Press mixture into the base of the pan (packed very tightly to stop it from crumbling later) and then refrigerate for  30 mins.

3. Mix coconut, condensed milk, melted copha and cherries into a bowl. Mix well. Add a few drops of food colouring and mix well. Spoon mixture into the tin and press down firmly with the back of the spoon. refrigerate for 15 minutes.

4. Melt chocolate and spread over the top of the slice. Refrigerate for 10 mins. Remove from the fridge, allow to stand for 30 mins and slice into small squares.

Fun Cooking Fact

Did you know that copha is only produced in Australia and is used to make chocolate crackles, coconut ice and rocky road? That probably explains why they all have the same suspicious after taste.

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