Name: Evans Cherries Coconut Bars
Prep time: 20 min
Cook time: 10 min
Total time: 135 min
Ingredients: 240 grams chocolate chips (divided (dairy-free if necessary)); 300 grams fresh or frozen pitted sour cherries (e.g., Evans cherries); 90 milliliters honey (¼ cup + 2 tablespoons); Pinch of salt; 260 grams unsweetened fine shredded coconut; 160 milliliters virgin coconut oil + 1 tablespoon for top layer; 2 teaspoons pure vanilla extract; 2 tablespoons long shredded coconut

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These Evans Cherries Coconut Bars are a chewy, chocolate-layered Allergy-Friendly Dessert that’s perfect for summer gatherings or cozy snacks. A rich chocolate base supports a honey-sweetened coconut and tart Evans cherry filling, topped with another chocolate layer and coconut threads. Chilled until set, these gluten-, dairy-, nut-, and egg-free bars are easy to make and store, ideal for make-ahead treats that everyone can enjoy.

Evans cherries and coconut create a nostalgic treat that’s both bold and comforting. These bars are my go-to when I want a decadent, allergy-friendly bite that feels like summer in every chew.

Why You’ll Love These Evans Cherries Coconut Bars

These Evans Cherries Coconut Bars shine as an Allergy-Friendly Dessert:

Pantry Staples: Simple ingredients deliver bold, tart flavor.
Allergen-Free: No gluten, dairy, eggs, or nuts, safe for most.
No Baking: Just a saucepan and microwave needed.
Make-Ahead: Tastes better after chilling, perfect for prep.
Crowd-Pleaser: Loved by all for its chewy, chocolatey goodness.
I made these for a picnic, and friends couldn’t believe they were allergy-friendly, asking for the recipe on the spot.

Ingredients for Evans Cherries Coconut Bars

Here’s what you’ll need for Evans Cherries Coconut Bars (makes 16 bars):

2 cups dairy-free chocolate chips, divided
1 cup Evans cherries (fresh or frozen, pitted)
⅓ cup honey
¼ tsp fine sea salt
2 cups unsweetened shredded coconut (fine grind)
¼ cup virgin coconut oil, divided
1 tsp pure vanilla extract
2 tbsp long shredded coconut, for garnish

Ingredient Tips:

Chocolate Chips: Choose high-quality, dairy-free for allergy safety.
Cherries: Evans or any sour cherries; frozen works if thawed and drained.
Honey: Mild honey balances tartness; adjust based on cherry sweetness.
Coconut: Fine grind for chewiness; ensure fresh, sweet-smelling oil.
Vanilla: Pure extract adds warmth; avoid artificial for best flavor.

Directions for Evans Cherries Coconut Bars

Let’s create these delicious Evans Cherries Coconut Bars!

Line the Pan

I line an 8×8-inch square pan with parchment paper, leaving overhang for easy removal, pressing creases for a snug fit.

Melt Chocolate Base

I melt 1 cup chocolate chips with 1 tbsp coconut oil in a microwave (30-second intervals, stirring) or over a double boiler. I spread evenly in the pan and chill for 15 minutes until solid.

Cook Cherry Mixture

In a saucepan, I combine 1 cup cherries, ⅓ cup honey, and ¼ tsp salt, heating gently until the cherries release juices and simmer, about 5 minutes.

Add Coconut

I stir in 2 cups shredded coconut, cooking over medium heat for 5–7 minutes until the coconut absorbs the juices and cherries soften slightly.

Blend Vanilla and Oil

I mix in 1 tsp vanilla and 3 tbsp coconut oil, stirring until melted and glossy, about 1 minute.

Assemble Bars

I spread the cherry-coconut filling over the chilled chocolate base, pressing firmly to compact. I chill for 30 minutes to set.

Top with Chocolate

I melt 1 cup chocolate chips with 1 tbsp coconut oil and pour over the filling, sprinkling 2 tbsp long shredded coconut on top. I chill for 1 hour until firm.

Cut and Serve

I lift the slab using parchment, place on a board, and cut into 16 bars. I let them sit at room temperature for 10 minutes for a softer texture before serving.

Nutrition

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 16
Calories: ~200 kcal per bar
Macros per Serving: 18g carbs, 2g protein, 14g fat, 3g fiber

Variations for Evans Cherries Coconut Bars

Try these twists on Evans Cherries Coconut Bars:

Cherry Swap: Use other sour cherries or tart dried cherries if Evans aren’t available.
Sweetener Switch: Swap honey for maple syrup or agave for a vegan option.
Chocolate Variety: Try dark or semi-sweet chocolate chips for richer flavor.
Nutty Crunch: Add crushed seeds (e.g., sunflower) if nut allergies aren’t a concern.
Fruity Boost: Mix in dried cranberries for extra tartness.

Serving Ideas:

Plate with dairy-free ice cream for a decadent Allergy-Friendly Dessert.
Serve on a dessert platter with fresh fruit for gatherings.
Pair with tea or coffee for a cozy afternoon treat.

Storage

I store Evans Cherries Coconut Bars in an airtight container in the fridge for up to 3 weeks. For longer storage, I freeze them in layers separated by parchment for up to 2 months, thawing at room temperature for 15 minutes before enjoying.

FAQs About Evans Cherries Coconut Bars

Can I use other cherries if Evans cherries aren’t available?
Yes, I use any sour cherries; frozen ones work well if thawed and drained.

Can I use sweetened coconut in this Allergy-Friendly Dessert?
I prefer unsweetened for balance, but sweetened works if I reduce honey slightly.

What can replace honey in Evans Cherries Coconut Bars?
I swap honey for maple syrup or agave for a vegan-friendly version.

How do I ensure clean chocolate layers?
I chill each layer fully in the fridge before adding the next for distinct layers.

Are these bars freezable?
Yes, I freeze them in an airtight container with parchment layers, thawing before serving.

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Conclusion

These Evans Cherries Coconut Bars blend tart cherries, sweet coconut, and rich chocolate into a delightful Allergy-Friendly Dessert. Easy to make and perfect for prepping ahead, they’re a hit at any gathering or quiet moment. With their chewy texture and vibrant flavors, these bars are a staple I return to whenever I crave something special.