Summer Cherry Choc Slice
Prep time
Cook time
Total time
A delicious way to use Australian cherries.
Serves: 12 slices
  • Spray on coconut oil (to line pan)
  • 2 tbsp organic coconut oil
  • ¾ cup wholemeal flour
  • ¼ cup quick oats
  • ½ cup white sugar
  • 4 tbsp cocoa
  • 1 large free range egg
  • 160g natural Greek yoghurt
  • 1½ teaspoons vanilla extract (or 1 tsp vanilla bean paste)
  • ¼ cup plain flour (you can use wholemeal instead)
  • 1 cup fresh cherries, deseeded and chopped
  1. Preheat oven to 180oC.
  2. Spray a square 20x20cm baking dish with coconut oil.
  3. To a large bowl, add the coconut oil, wholemeal flour, oats, 2 tbsp of the cocoa and ¼ cup sugar.
  4. Using your fingers rub the coconut oil into dry ingredients until it resembles sand.
  5. Reserve ¾ cup of this mixture and set it aside.
  6. Transfer remaining mixture into the baking dish and using your fingertips press crumbs evenly to form a base.
  7. Bake for 10 minutes.
  8. In the meantime, into a large bowl add the egg, ¼ cup sugar, yoghurt, remaining cocoa, vanilla extract and ¼ cup flour. Whisk until smooth and set aside.
  9. Remove base from oven and arrange the cherry chunks evenly over the top. The majority of the surface should be covered with cherries, withouth them overlapping.
  10. Evenly pour the yoghurt mixture over the cherries. Ensure all gaps are filled including the corners.
  11. Evenly sprinkle the reserved base mixture over the top to create the crumble topping.
  12. Bake for about 30 minutes.
  13. Allow the slice to cool for at least 1 hour before slicing and serving. Slice will keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.
Recipe by Play With Food at