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Gluten Free Coconut Chocolate Cherry Squares

Published: February 20, 2016 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 16 squares
Gluten Free Coconut Chocolate Cherry Squares
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Average Rating: 5 | Rated By: 1 users

Combination of coconut, chocolate and cherries make for a scrumptious gluten free dessert or anytime snack. The tasty squares are made up of three layers, almond crust, chocolate cherry filling and topped with crunchy pecan coconut topping. This is truly an outstanding easy to make dessert recipe

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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. GF corn starch
  • ½ cup GF chocolate chips or chocolate broken into pieces (preferably 80% cocoa)
  • TOPPING
  • ¼ cup blanched almond flour
  • ¼ cup coconut oil
  • ¼ cup pure maple syrup
  • ½ tsp. sea salt
  • 1 cup pecans
  • 1 cup GF unsweetened shredded coconut

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    Instructions

  • FOR THE CRUST
  • Using a food processor, pulse all the ingredients 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. Set aside
  • FOR THE FILLING
  • While the crust is baking, add cherries into a small saucepan
  • Whisk together water, cornstarch, and maple syrup and add to the cherries. Cook over medium heat for about 5 minutes or until the sauce thickens. Remove from the heat, add chocolate chips and stir until melted
  • FOR THE TOPPING
  • Using a food processor or hand-held mixer, pulse almond flour, coconut oil, maple syrup and salt until creamy
  • Add pecans and coconut and pulse leaving them coarse, about 6 - 8 times. Again if you do not have a food processor use a hand-held mixer, but first chop the pecans using a knife 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 up to 5 days when refrigerated


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