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Gluten Free Chocolate Cherry Dessert Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Emily Koch
  • Yield: 9 to 10 small bars 1x
  • Category: Dessert, Snack
  • Cuisine: Vegan, Gluten Free, refined sugar free

Description

Gluten Free Chocolate Cherry Dessert Bars are vegan, gluten free, refined sugar free, and are no bake. They use frozen cherries, so they can be made year round.

Ingredients

Units Scale
  • FILLING:
  • 4 cups frozen Bing cherries*
  • 1 to 2 tablespoons coconut sugar
  • 1/2 cup water
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • Pinch fine sea salt
  • CRUST:
  • 1 cups pitted medjool dates (they need to be somewhat soft and fresh – do not soak)
  • 1/2 cup almonds (can sub any other nut of choice)
  • 3/4 cup certified gluten free oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • 4 tablespoons coconut oil, melted
  • CHOCOLATE:
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey (or sub agave nectar or maple syrup)
  • 1 cup unsweetened cocoa powder (or sub cacao powder)

Instructions

  1. FILLING:
  2. Add all of the ingredients to a medium-sized sauce pot. Bring to a boil, reduce to a simmer. Simmer uncovered for 10 to 15 minutes, or until the liquid has reduced by half and it clings to the the back of your spoon. Make sure to stir frequently.
  3. Taste and adjust coconut sugar as needed.
  4. Remove from heat and set aside to cool to room temperature.
  5. CRUST:
  6. While the filling is cooling make the crust.
  7. Add all ingredients except the coconut oil to a food processor. Process until all the ingredients are coarsely ground.
  8. Add the coconut oil and process to combine. Grab a little of the crust in your hand and pinch it; it should stick together. If it’s too loose add 1 tablespoon of coconut oil at a time until it does stick together.
  9. Grease a 8×8 baking dish with melted coconut oil and line with parchment paper. These bars really like to stick. I find both greasing the baking dish and lining with parchment paper really help them to come out.
  10. Transfer the crust to the baking dish. Use a flat-bottomed object to press the crust into the pan; really make sure everything is packed down well. Set the crust aside.
  11. CHOCOLATE:
  12. To a small mixing bowl add the melted coconut oil, honey (or other liquid sweetener) and the cocoa powder. Whisk together until well combined and thick.
  13. Taste and adjust sweetness as needed.
  14. Pour the chocolate over the crust. Use a spatula to evenly distribute the chocolate.
  15. Then pour the room-temperature cherry filling onto the chocolate layer, spreading it evenly.
  16. Cover and refrigerate for at least 4 hours.
  17. Just before serving allow the bars to sit at room temperature for 10 minutes, so they soften slightly. Cut into small squares and serve immediately.
  18. Store leftover bars in an airtight container for up to 1 week.

Notes

* You can sub tart cherries for the Bing cherries or use a mixture of sweet and tart cherries. However, you may want to adjust the amounts of coconut sugar to taste.

Prep time does not include 4 hours required to chill bars.

Chocolate layer adapted from Raw Salted Chocolate Snack Bars by Pinch of Yum.

Find it online: https://robustrecipes.com/gluten-free-chocolate-cherry-dessert-bars/

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