I was trying to fall asleep one night and all I could think about was chocolate cherry crumble bars. So, of course, the next day I went out and got the ingredients to make these.
Chocolate Cherry Crumble Bars
-1/2 cup coconut flour
-1/2 cup Tiger nut flour
-2 tbs. tapioca starch
-2 tbs. maple syrup
-1/2 cup melted coconut oil
-3 cups cherries (fresh or frozen)
-1 tbs. lemon juice
-1 tbs. tapioca starch
-4 tbs. chocolate chips (I used Enjoy Life dark chocolate chips)
-2 tbs. full fat coconut milk
-1/2 cup Nuco Coconut Crunch (use code VFLYMES15 at checkout for 15% off)
Preheat oven to 350 degrees Fahrenheit.
Combine all dry crust ingredients in a bowl. Add the wet ingredients and mix to combine.
Press the dough evenly into the bottom of a glass 8×8 inch baking dish. Pierce the crust a couple of times with a fork.
Bake crust for 15 minutes, until lightly golden brown.
While crust is cooling, make the filling. Heat the cherries in a saucepan over low heat, mashing them together slightly for about 5 minutes.
Stir in the lemon juice and tapioca starch and continue cooking for around 5 more minutes until mixture starts to bubble slightly.
Let cool completely or put in the fridge to cool faster.
Once cooled, pour the cherry filling over the crust. Sprinkle the coconut crunch cereal over the bars and then set them aside while you make the chocolate topping. You will need to work fast with the chocolate.
Heat a small saucepan over very low heat and add the chocolate chips and coconut milk. Stir continuously until chocolate starts to melt. Pull off the heat and keep stirring until chocolate is melted completely, everything is mixed together, and the chocolate is shiny (if it starts to look curdled, it’s burned).
As soon as you hit that shiny stage, you need to use the chocolate. You can drizzle it over the bars or place in a pastry bag (or plastic bag and cut the tip off) for a more precise drizzle or design.
Place in the fridge to set completely- at least 4 hours but preferably overnight. Cut into 9+ bars and enjoy!