Chocolate, cherry and coconut bars
Enjoy the decadence of chocolate without the guilt with these irresistible chocolate, cherry and coconut bars. This recipe from Simon Bryant's book, Vegetables, Grains and Other Good Stuff, is the perfect way to start experimenting with refined sugar-free desserts.
Jul 27, 2015 2:58am- Makes 12
- 20 mins preparation
- 10 mins cooking
- 2 hrs 15 mins marinating
ingredients
Chocolate, cherry and coconut bars
- 1/3 cup (80ml) verjuice
- 300 gram dried cherries
- 1/2 cup (125ml) runny honey
- 1/3 cup (80g) virgin coconut oil
- 300 gram shredded coocnut
- 200 gram dark chocolate (70 per cent cocoa), finely chopped
method
Chocolate, cherry and coconut bars
- 1
Bring the verjuice to a simmer in a small saucepan over medium heat. Remove from the heat and add the dried cherries. Cover and leave for 10–15 minutes to plump up. Stir in the honey and coconut oil, then return the pan to low heat and warm gently, stirring until smooth.
- 2
Line a 25cm × 20cm baking tray with baking paper. Transfer cherry mixture to a food processor, add the coconut and blitz until it comes together in a ball. Transfer mixture to the prepared tray, pressing firmly to ensure it binds. Place in the freezer for 1–2 hours. When firm, remove from the freezer and cut into 12 bars, about 10 cm × 4 cm.
- 3
Melt chocolate: bring a saucepan of water to the boil, then remove from the heat and set a heatproof bowl on top. Place the chocolate in the bowl and leave to stand, stirring occasionally, until melted. Brush the melted chocolate over the top of the bars, coating them evenly.
notes
You can store the bars in an airtight container in the fridge for up to a month.