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Cherry Chocolate Bars

Cherry Chocolate Bars

Cherries are currently in season in many countries and I just can’t get enough of them! There is nothing better than chocolate and cherries and this recipe if just the perfect example! These bars have got a crunchy, nutty base, a gooey middle layer and super chocolately coating. They are the perfect mid afternoon pick me up but I warn you, they are highly addictive!
For the base:
1 cup (2 dl) of coconut flour
3 tablespoons of almond butter (preferably a runny one)
½ cup (1 dl) of oat flour
1 tablespoon melted coconut oil
6 tablespoons of date syrup
3 tablespoons of raw cacao powder
A splash of vanilla extract
For the cherry jam:
1 ½ (3 1/2 dl) cup of frozen cherries
2 tablespoons of chia seeds
1 tablespoon of date or maple syrup
For the chocolate coating:
3 bars of Goodio Coconut chocolate
Start by making the base: in a bowl mix together the ground almond, raw cacao and coconut flour. Add the almond butter, date syrup and coconut oil. Combine all the ingredients together until you have a sticky and solid dough.
Line a brownies tin with some parchment paper. With your hands spread the mixt
ure into the tin. Press down with your fingers until all the dough is evenly spread. Place the tin in freezer to set.
In the meantime make the cherry jam: Place the cherries in pan with a splash of water on a medium heat. Cover with the lid and bring it to boil. Once the fruit start to bubble away turn the heat down to a simmer. Add the chia seeds and maple syrup. Cook the jam on a low heat for about 20-25 minutes until it becomes gloopy and thick. Don’t worry if it’s slightly runny when still hot, it will thicken up during cooling process.
Remove the tin from the freezer and spread the cherry jam on top of the base. Place it back in the freezer to set for at least another hour.
Melt the chocolate in a bain marie. Remove the tin from the freezer and cut it into slices or squares.
Dip the slices into the chocolate and place them to set on a baking rack. Make sure to put some backing paper or aluminium foil underneath the rack as some of the chocolate will drip down.
Let the bars set until the chocolate is completely solid again. Speed the process by putting them in the freezer. Enjoy! Store the bars in the fridge or freezer for few weeks.
Recipe by: Elisa Rossi (@happyskinkitchen) 

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