Not quite an icebox cake. Not quite an ice cream slice. Not your normal no-bake bar. So what do I call ’em? Dream Bars!
And boy are they dreamy… They might be a little messy but it don’t even matter. One bite and you’ll be transported to chocolate cherry heaven, where all of your worries will disappear.
Cherry whipped cream filling sandwiched between a coconut sugar crust and dark chocolate? Yes, please.
Three cheers for cherry season! hip hip HOORAY!
- ½ cup coconut flour
- ½ cup coconut sugar (or brown sugar)
- ¼ cup tapioca or arrowroot starch
- ¼ cup coconut oil
- 2 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup roughly chopped cherries (fresh or frozen work)
- 2 tsp lemon juice
- 1 Tbsp coconut sugar
- 1 C heavy whipping cream OR 1 C coconut cream (which you can scrape from the top of a can of full fat coconut milk after it has been refrigerated overnight, or if you can find it just buy coconut cream)
- 1 Tbsp gelatin + 3 Tbsp water
- 1 Tbsp honey
- 1 tsp vanilla
- ⅔ cup dark chocolate or dark chocolate chips
- 2 tsp butter or coconut oil
- Line a loaf tin with parchment paper with pieces hanging out on the edges (so that you can lift the bars out later.) Also before you start, place the bowl you will be using for whipping the cream in the freezer to chill.
- To make the crust, combine the first set of ingredients (coconut flour through salt) in a medium bowl. Use a fork to mix it all together evenly. Press into the bottom of the lined loaf tin in an even layer. Place in the freezer while you work on the next layer.
- Mix the chopped cherries, their juices, the lemon juice and the coconut sugar in a small bowl and set aside to macerate.
- In a small sauce pot, sprinkle the gelatin over the water, and then heat just until the gelatin has dissolved. Set aside to cool for a few minutes.
- In a stand mixer or with a hand held mixer and a chilled bowl, begin to whip the heavy cream or coconut cream. Slowly drizzle in the gelatin mixture while whipping the cream, and then drizzle in the honey and vanilla. Whip until nice and thick (it'll be a little past the point of "stiff peaks.")
- Fold in the macerated cherries and their juices. Spread the mixture on top of the crust in an even layer, and place back in the freezer.
- Melt the chocolate with the butter/coconut oil over a double boiler or in the microwave. Pour over the cherry whipped cream layer, and place back in the freezer to set.
- After about an hour or so, remove and slice. To prevent the chocolate from cracking when you slice it, run your knife under hot water between slices, and let the knife melt through the chocolate as you gently slice it.
- Store in the freezer. Let defrost for about 15 minutes before serving.