Makes 10 servings


300g glace cherries + a little for garnish
375g desiccated coconut + a little for garnish
60g Bondi Protein vanilla protein
200ml melted coconut oil
a pinch of salt
200g carob chocolate


  1. Finely chop the cherries and combine in a large mixing bowl with coconut, protein, coconut oil and salt.
  2. Pour into a lined baking tin and pop into the freezer for 30 minutes to set.
  3. Melt chocolate and coconut oil in a heat proof bowl in the microwave in 30 sec burst should take 3-6 burst depending on chocolate sized and microwave strength.
  4. Pour chocolate over the the cherries mixture
  5. Top the chocolate with cherries chopped and coconut and pop into the fridge to set for 30 mins minimum