Evans Cherries Coconut Bars
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.
Ingredients
Main 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
Garnish
- 2 tablespoons long shredded coconut
Instructions
- Line a 23x23 cm pan with a parchment paper sling that sticks up on each side by about an inch. Crease the paper along the bottom edges to sit flat, and use clips to secure if needed.
- Melt half the chocolate chips (120 grams) in the microwave (1 minute on high, then stir) or in a heatproof bowl over simmering water. Spread melted chocolate evenly over the parchment-lined pan. Let it harden in the fridge for 15 minutes.
- In a large saucepan, combine the cherries, honey, and salt. Heat over medium until simmering. Add the coconut and cook for 2 minutes while stirring constantly. Stir in vanilla and coconut oil until melted and mixed thoroughly.
- Spread the cherry-coconut mixture evenly over the hardened chocolate base. Press it down firmly with a spatula and allow it to harden in the fridge for 30 minutes.
- Melt the remaining chocolate chips with 1 tablespoon coconut oil and spread evenly over the hardened filling. Sprinkle long shredded coconut on top.
- Once hardened, remove the slab from the pan using the parchment sling. Slice into 16 to 24 bars and store in the fridge. Bring to room temperature before serving.
Notes
- The bars freeze well and can be stored in the fridge for several weeks.