These bites are a decadent treat, perfectly paired with a coffee to finish your brunch on a sweet note. They can be made a few days ahead and kept refrigerated until you need them.

Method:

• Line a 20 x 10cm (8 x 4 inch) baking tin (pan) with baking parchment, making sure the parchment reaches up the sides of the tin (pan).
• Add the frozen cherries, frozen berries, shredded coconut, cocoa, maple syrup, and vanilla to a food processor and blend to a wet sandy-textured mix.
• Spoon the mixture into the prepared tin (pan) and, using the back of a spoon, press the mixture into the pan, smoothing and compressing it as you go.
• Once the surface is smooth and level, freeze for at least 1 hour or up to 3 hours. In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring between each interval until smooth.
• Remove the cherry coconut mixture from the freezer, leave it in the tin (pan), and carefully pour the melted dark chocolate over the top, spreading it out so that it completely covers the cherry coconut mixture.
• Chill in the refrigerator for 15 to 20 minutes until the chocolate hardens.
• Use a hot sharp knife to cut the slice into small squares before the chocolate has fully set. Return the dish to the refrigerator to continue to set before serving. Alternatively, store in an airtight container in the refrigerator for up to 2 weeks.

Tip: If you can’t find frozen cherries, replace them with the same amount of canned cherries. Just be sure to drain the canned cherries well or the mixture will be too wet.