Gluten Free Coconut Chocolate Cherry Squares

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With exotic flavours of coconut, chocolate and cherries this is the queen of gluten free squares. Making this a lip smacking gluten free dessert with a delicious taste and texture

Ingredients

  • CRUST
  • 2 cups blanched almond flour
  • 2 Tbsp. coconut oil
  • 1 Tbsp. water
  • FILING
  • 2 cups frozen or fresh pitted cherries
  • ½ cup water
  • ¼ cup pure maple syrup
  • 1 Tbsp. corn starch
  • ½ cup chocolate chips or chocolate broken into pieces (preferably 80% cocoa and must be gluten free)
  • TOPPING
  • ¼ cup blanched almond flour
  • ¼ cup coconut oil
  • ¼ cup pure maple syrup
  • ½ tsp. sea salt
  • 1 cup pecans
  • 1 cup unsweetened shredded coconut
  • Note: all ingredients must be gluten free
  • Instructions

  • FOR THE CRUST
  • Pulse all the ingredients together until they bind together. If you do not have a food processor you can use a hand held mixer
  • Press into an 8 x 8-inch baking dish lined with parchment paper and bake at 350 F for 12 minutes
  • FOR THE FILLING
  • Add cherries into a small saucepan
  • Whisk together water, cornstarch and maple syrup and add to the cherries. Cook on medium heat for about 5 minutes or until the sauce thickens. Remove from the heat and stir in chocolate chips until they are melted
  • FOR THE TOPPING
  • Pulse almond flour, coconut oil, maple syrup and salt until creamy
  • Pulse in pecans and coconut leaving them coarse. Again if you do not have a food processor use a hand held mixer and chop the pecans into small pieces
  • Spread cherry filling over the crust and sprinkle with topping
  • Bake at 350 F for 15 minutes, cool and then refrigerate for 4 hours
  • Serve cold
  • Note: this dessert will keep for 5 days when refrigerated


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