DIY Cherry Ripe

Place chocolate biscuits in a food processor and blitz until a fine crumb is formed. Add butter and blitz to combine. 

Place mixture into a 27cm x 17cm baking tray which has been lined with baking paper, pressing down with a spoon to form an even and smooth layer. Refrigerate for 15 minutes.

Put cherries, coconut, condensed milk and 8 drops of red food colouring into a large bowl, mixing to combine. Place coconut mixture on top of biscuit case and smooth out with spoon or spatula to form an even layer. 

Put dark chocolate chips in a small bowl and add coconut oil. Microwave for one minute until melted and smooth. Pour onto coconut and biscuit base and smooth out with knife to form a thin, even layer. 

Refrigerate for 15 minutes. When set, slice into even squares and serve.