Evans Cherries Coconut Bars (Print Version)
# Ingredients:
→ Main Ingredients
01 -
240 grams chocolate chips, divided (dairy-free if necessary)
02 -
300 grams fresh or frozen pitted sour cherries (e.g., Evans cherries)
03 -
90 milliliters honey (¼ cup + 2 tablespoons)
04 -
Pinch of salt
05 -
260 grams unsweetened fine shredded coconut
06 -
160 milliliters virgin coconut oil + 1 tablespoon for top layer
07 -
2 teaspoons pure vanilla extract
→ Garnish
08 -
2 tablespoons long shredded coconut
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
Melt the remaining chocolate chips with 1 tablespoon coconut oil and spread evenly over the hardened filling. Sprinkle long shredded coconut on top.
06 -
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:
01 -
The bars freeze well and can be stored in the fridge for several weeks.