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Coconut and sour cherry bars are my ultimate treat for summer gatherings or cozy tea breaks. Packed with the bold tang of Evans cherries and the tropical sweetness of coconut, these bars offer a chewy chocolatey bite that is entirely free of gluten dairy nuts and eggs.
The first time I baked these I was searching for something easy and allergy friendly that would still taste decadent. Now they are my go-to whenever fresh cherries come into season and friends always ask for the recipe.
Ingredients
- Chocolate chips: They are the base and the topping so use a dairy free option if needed for allergy safety Choose a good quality chocolate for best flavor
- Evans cherries or other sour cherries: These bring the signature tart flavor to the bars Choose plump juicy cherries fresh or frozen
- Honey: Provides moisture and natural sweetness Try to pick a mild honey for balance
- Salt: Enhances all the flavors in the bar even in a pinch
- Unsweetened shredded coconut: The backbone of the whole bar Fine grind works best for chewiness plus coconut flavor really shines here
- Virgin coconut oil: Gives a melting creamy texture and holds everything together Pick a jar that smells sweet for the freshest taste
- Pure vanilla extract: Rounds out the overall flavor adding a touch of warmth Always go for pure not artificial
- Long shredded coconut: Adds visual flair and a bit of crunch on top Choose fresh shreds that are not dry or brittle
Step-by-Step Instructions
- Line the Pan:
- Line a square pan with parchment paper so it hangs over the sides for easy removal later Press creases into the corners for a snug fit
- Melt the Chocolate Base:
- Melt half the chocolate chips using a microwave or a bowl over simmering water Spread evenly over the parchment base making sure every edge is covered Chill until solid
- Cook the Cherry Mixture:
- In a large saucepan stir together the cherries honey and salt Heat gently until cherries start to release juices and the mix simmers
- Add Coconut and Cook:
- Stir in the shredded coconut Cook over medium heat stirring all the while until the coconut absorbs all the cherry juices and the cherries break down slightly
- Blend in Vanilla and Coconut Oil:
- Pour in the vanilla extract and coconut oil Stir until the oil fully melts and coats every shred of coconut Continue cooking for a minute until glossy
- Assemble the Bars:
- Scrape the cherry coconut filling over the cooled chocolate layer Press firmly to compact and level the mixture Chill until set
- Finish with Chocolate Top:
- Melt remaining chocolate chips with coconut oil and spread evenly over the cherry layer Sprinkle with the decorative coconut shreds Chill once more until firm
- Cut and Serve:
- Lift out the slab using the paper handles Place it on a board and cut into bars of your chosen size Let them sit at room temperature before eating for the softest texture
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I absolutely love how the tartness of sour cherries cuts through the richness of coconut and chocolate It reminds me of summer afternoons when my grandma would sneak me a handful of fresh cherries while we baked together The combination is nostalgic and full of flavor.
Storage Tips
These bars last well in the fridge stored in a tightly sealed container They remain fresh for several weeks For longer storage tuck them into an airtight freezer safe container and freeze in layers separated by parchment The bars can be enjoyed straight from the fridge or left to soften for about fifteen minutes if you like them chewier
Ingredient Substitutions
If you cannot find Evans cherries any sour cherry will do and if sour cherries are out of season frozen versions work perfectly For a vegan twist swap honey for maple syrup or agave syrup You can use semi sweet or dark chocolate chips depending on your mood and dietary needs
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Serving Suggestions
Coconut and sour cherry bars make a gorgeous addition to a dessert platter or afternoon coffee spread They are great solo but I sometimes plate them with a scoop of dairy free vanilla ice cream or pair with a bowl of stewed cherries for a truly over the top dessert
Cultural and Historical Context
Evans cherries are a northern climate favorite and remain a backyard staple for many Canadian families The classic combination of cherry and chocolate echoes European desserts but these bars adapt it for modern allergy friendly home baking They bring a bit of heritage and a whole lot of fun to the table every time
Frequently Asked Questions
- → Can I use other types of cherries if Evans cherries are unavailable?
Yes, you can substitute Evans cherries with other sour cherry varieties. If they're firmer, chop or mash them before mixing with the coconut to ensure even distribution and texture.
- → Is it possible to use sweetened shredded coconut?
Unsweetened coconut is ideal for maintaining balance, but you can use sweetened coconut for a richer flavor, simply reduce honey slightly to adjust sweetness.
- → What can I use instead of honey?
Maple syrup or agave syrup are suitable alternatives, providing similar texture and sweetness. Adjust the quantity to taste and consistency as needed.
- → How do I ensure the chocolate layers set properly?
Chill each layer thoroughly in the fridge before adding the next. This helps maintain distinct chocolate and filling layers for clean slicing.
- → Are these bars suitable for freezing?
Yes, they freeze well. Store in an airtight container and separate layers with parchment paper to prevent sticking. Thaw at room temperature before serving.