Choc-cherry coconut bars

Cherry, coconut, dark chocolate delight! This divine choc-cherry vegan slice will have you craving for more, after just one bite!

  • 10 mins preparation
  • 30 mins cooking
  • 1 hr marinating
  • Makes 16
  • Print


Choc-cherry coconut bars
  • 200 gram dark (semi-sweet) vegan chocolate, chopped coarsely
  • 1 cup (150g) dried cherries, chopped finely
  • 3 cup (240g) desiccated coconut
  • 1/2 cup (125ml) rice malt syrup
  • 1 teaspoon vanilla extract
  • 80 millilitre melted coconut oil


Choc-cherry coconut bars
  • 1
    Line base and sides of 18cm x 28cm slice pan with baking paper.
  • 2
    Place half the chocolate in a small heatproof bowl over a saucepan of gently simmering water (don’t allow bowl to touch water); stir until just melted. Pour chocolate into pan; spread to cover base. Refrigerate for 15 minutes or until set. Keep water at a gentle simmer; reserve bowl off the heat.
  • 3
    Combine cherries and coconut in a large bowl; stir in syrup, extract and oil until combined. Press mixture very firmly in an even layer over chocolate.
  • 4
    Return pan of water to a gentle simmer over medium heat. Place remaining chocolate in reserved bowl over water; stir until melted. Pour chocolate over cherry coconut layer; spread evenly with a spatula. Freeze for 1 hour or until set (alternatively, refrigerate for 3 hours or until set). Cut into bars before serving.


Vegan chocolate is available at health food stores.