Sour cherry coconut bars
So so excited to share these with you guys (well share – recipe that is, the eating is all done by me *wink) They’re seriously next level delicious and so incredibly easy too.
To make them I’ve taken a wicked little shortcut and used Mt Elephant scrumptious Sour Cherries, Cacao and Almond Superfood Protein Ball Mix to make the base (you literally just combine the packet mix with water and voila!) and then made a simple coconut layer on top.
Let that set, make a home made chocolate or melt a good quality dark to coat and you’re done! There’s so much sustenance in these delish bars as they’re packed with wholefood ingredients whilst hitting the sweet, and slightly decadent spot too! I think you’ll LOVE.
SOUR CHERRY COCONUT BARS
Makes 12 bars
Gluten free : Dairy Free : Plant based
Sour cherry layer:
1 packet MT ELEPHANT SOUR CHERRIES, CACAO, ALMOND SUPERFOOD PROTEIN BALL MIX
3 tablespoons (60ml) boiling water
1 tablespoon (20ml) maple syrup
1 1/2 cups (120g) desiccated coconut
1/4 cup (65ml) coconut oil, melted
2 tablespoons (40ml) maple syrup
1 teaspoons (5ml) vanilla extract
pinch sea salt
1/3 cup (85ml) coconut oil
1/3 cup raw cacao powder
3 tablespoons (60ml) maple syrup
To make the sour cherry layer: Combine all ingredients in a food processor and blitz until a dough forms. Press into a lined loaf tin and place in freezer to set.
To make the coconut layer: Add all ingredients to food processor and blitz to form a dough, press firmly over the top of the sour cherry layer and place in freezer to set for 2-3 hours. When ready to coat, remove from the freezer, trim the edges of the slice so the pieces are nice and even (of course eat the edge bits!) and slice into 12 bars. Place back into freezer whilst making the chocolate.
To make the chocolate and coat the bars: Melt coconut oil in a small saucepan on very low heat (you don’t want to heat the oil, just melt it). Remove from heat then whisk in the raw cacao powder and maple syrup. Take the bars out of the freezer, lay out a chopping board covered with greaseproof paper and coat each side of the bar in chocolate then place on the covered board. There will be some run off but don’t worry too much. The chocolate should solidify once it hits the bar as the bars have been frozen. Do a second layer of chocolate just on the top of the bar and sprinkle with extra desiccated coconut (if you like!) immediately so it sticks. Place back in the fridge to set for 30-40 minutes. Trim the chocolate run off from the edges and enjoy! Store in fridge for 1 week or freezer for 1 month.
+This is a partnered post with Mt Elephant, all thoughts and opinions expressed are the author’s own.