• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Base Crust

• Combine all the ingredients for the base in a food processor. Process until the mixture starts to stick together.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.

  Spread the mixture evenly into lined pan spreading it out with a spatula or back of a spoon. Place the dish in the refrigerator while you make the middle layer.

Cherry Cream Layer

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Combine all the ingredients for the middle layer in the food processor and process until smooth. Remove the baking dish from the refrigerator and pour the cherry mixture on top of the base mixture. Place the dish in the freezer and freeze until set, about 2 hours.

Chocolate Drizzle Topping

• Place chocolate chips and coconut oil in small dish and microwave with 15 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the baking dish from the freezer and drizzle the chocolate over the top with a spoon.

  Return the baking dish to the freezer, covered with plastic wrap and keep frozen until serving.

  Cut into 9 bars or more smaller squares before serving.

  Will keep in the freezer for up to 3 months.