No-bake cherry coconut bars (gluten-free and dairy-free)

Give a classic a not-so-naughty twist with this cherry coconut bar recipe. Gluten, dairy and refined sugar-free, this sweet creation is perfect for an afternoon tea treat or popping in lunchboxes

  • 30 mins preparation
  • 1 hr marinating
  • Makes 30
  • Print
Recipe by: Rachel Savage.
Photography by: Peta Mazey.


  • 2 cup desiccated coconut
  • 2 tablespoon pure maple syrup
  • 1 tablespoon solid coconut oil
  • 2/3 cup dried cherries (available at specialty food stores, bulk food stores and some supermarkets)
  • 100 gram frozen raspberries
  • 2 teaspoon freeze-dried raspberry powder (optional, but adds a fun pop of flavour and colour)
  • 50 gram cacao butter
  • 2 tablespoon cacao powder
  • 3 tablespoon pure maple syrup or honey


  • 1
    Place 1 cup of the coconut in a food processor along with the maple syrup, coconut oil, cherries, raspberries and raspberry powder (if using).
  • 2
    Blitz until well combined and cherries are chopped to your liking; we left ours a bit chunky. Scrape into a bowl.
  • 3
    Add remaining 1 cup coconut and mix with a wooden spoon.
  • 4
    Line a tray with baking paper. Scoop large teaspoonfuls of mixture and use your hands to mould each into a rectangular shape (or whatever shape you like). Place on the tray and chill in fridge for 1 hour or so (or in the freezer if you need them quickly).
  • 5
    Place coating ingredients in a small pan and heat gently until melted and combined. If mixture is too thick for your liking, add hot water – a few drops at a time – and whisk vigorously.
  • 6
    Dip cherry rectangles into cacao mixture (use your fingers or a skewer). We just dipped one end or a corner of each bar for a pretty effect. Place on a wire rack to set then store in an airtight container in the fridge.

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