Gluten Free Coconut Chocolate Cherry Squares

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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