Frozen Chocolate Cherry Bars


Total Time: 2 hours 20 minutes
Prep: 2 hours 20 minutes
Cook: N/A
Yield: 9 servings
Level: Beginner


  • For the base
  • 1/4 cup dried Montmorency tart cherries
  • 5 medjool dates, pitted and halved
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1 scoop protein powder (optional)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1-2 tablespoons non-dairy milk as needed (see directions)
  • For the middle layer
  • 1 cup frozen Montmorency tart cherries, semi-thawed
  • 1/2 cup coconut cream (the solid cream from the can of a full fat coconut milk)
  • 11/2 tablespoons maple syrup
  • 1 tablespoon melted coconut oil
  • For the chocolate topping
  • 1/2 cup dark chocolate chips
  • 1/2 tablespoon coconut oil


Combine all the ingredients for the base except the milk in a food processor. Process until finely chopped and the mixture starts to stick together. Slowly add the milk a little at a time until the mixture becomes sticky and forms a ball in the processor.

Line an 8×8 baking dish with parchment paper and transfer the base mixture to the dish. Spread the mixture evenly into the corners of the dish pressing down with wet fingers to help spread it out. Place the dish in the refrigerator while you make the middle layer.

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.

Melt the chocolate and coconut oil for the topping in a small bowl and stir until combined. 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 pieces before serving.

Recipe courtesy of Gina Matsoukas, RunningtotheKitchen.comĀ