Choc-cherry coconut bars

Choc-cherry coconut bars

Impress your Valentine with these delectable bars.

PREP TIME 30 mins + refrigeration/freezing | MAKES 16 | GLUTEN FREE | DAIRY FREE | VEGAN 

INGREDIENTS

• 200 g dark chocolate, roughly chopped
• 1 cup dried or glace cherries
• 3 cups desiccated coconut
• ½ cup golden syrup
• 1 tsp vanilla essence
• ⅓ cup melted coconut oil seed oil 

METHOD

GREASE and line base and sides of an 18 cm x 28 cm rectangular pan with baking paper.

PLACE half the chocolate in a small heatproof bowl over a pot of gently simmering water (don’t allow bowl to touch water); stir until just melted. 

POUR chocolate into pan and spread to cover the entire base. Place in the freezer for 5 minutes or until set.

COMBINE cherries and coconut in a large bowl. Stir in syrup, vanilla and oil until combined. Press mixture very firmly into an even layer over the chocolate.

MELT remaining chocolate and pour over coconut-cherry layer, spreading evenly with a spatula.

FREEZE for 1 hour until set, or alternatively refrigerate for 3 hours. Cut into squares using a hot knife before serving. 

FOOD TEAM TIP:  Swap out the cherries for cranberries and use white chocolate. 

Print Recipe

Choc-cherry coconut bars

Serves: MAKES 16

Prep Time: 30 minutes + refrigeration/ freezing

Ingredients

• 200 g dark chocolate, roughly chopped
• 1 cup dried or glace cherries
• 3 cups desiccated coconut
• ½ cup golden syrup
• 1 tsp vanilla essence
• ⅓ cup melted coconut oil seed oil 

Instructions

1

Grease and line base and sides of an 18 cm x 28 cm rectangular pan with baking paper.

2

Place half the chocolate in a small heatproof bowl over a pot of gently simmering water (don’t allow bowl to touch water); stir until just melted. 

3

Pour chocolate into pan and spread to cover the entire base. Place in the freezer for 5 minutes or until set.

4

Combine cherries and coconut in a large bowl. Stir in syrup, vanilla and oil until combined. Press mixture very firmly into an even layer over the chocolate.

5

Melt remaining chocolate and pour over coconut-cherry layer, spreading evenly with a spatula.

6

Freeze for 1 hour until set, or alternatively refrigerate for 3 hours. Cut into squares using a hot knife before serving. 

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ALSO SEE: Chocolate Mousse Cake with Summer Berries

Chocolate mousse cake with summer berries

Feature image: Are Media