Chocolate & sour cherry bars


  • 150g cacao paste
  • 100g cacao butter
  • 1 organic free range egg (beaten)
  • 1 teaspoon vanilla powder or 2 whole vanilla pods
  • 4 tablespoons coconut yogurt
  • 8-1o drops morello cherry extract (I used the Medicine flowers one but you can also swap for Kirsch if you like)
  • 100g unsweetened sour cherries
  • 5 heaped teaspoons ground flaxseed
  • 50g almonds, broken up roughly
  • 50g walnuts, broken up roughly
  • 30g pistachios
  • Generous handful of flaked toasted almonds
  • Pinch mineral rich salt


Line a 9″ x 5″ loaf pan with baking paper. Gently melt the cacao paste and cacao butter in a pan. Take off the heat and let cool slightly, then add in the beaten egg, vanilla powder, salt and coconut yogurt and stir well to combine. In a separate bowl add all the nuts, flaxseed and the sour cherries and mix around. Then pour the chocolate mixture and stir to combine throughly. Pour the mixture into the loaf pan and set in the fridge for at least 4 hours. You will need a very sharp knife to cut into slices. I serve mine with a cup of delicious roast coffee or if you want to add an extra bit of decadence a dollop of coconut yogurt.