Chocolate and cherry no-bake bars

(makes 9-12 slices, depending on size)

Chocolate layer:

  • 1 cup (100g) oats
  • ½ cup (70g) almonds
  • 3 tbsp (30g) cacao nibs
  • ½ cup (80g) dates
  • 1 tbsp raw cacao powder
  • 3 tbsp of coconut oil (doesn’t have to be melted)
  • pinch of sea salt
  • 2-3 tbsp of cold water

Cherry layer:

  • 200g cashews, soaked in cold water overnight or in hot water for 1 hour, than drained
  • ½ cup (80g) frozen cherries
  • Coconut cream from 1 can of full fat coconut milk (scoop the creamy part from a chilled can)
  • Juice of half a lemon
  • 50ml natural maple syrup
  • 2 tsp Luminous
  • 2 tbsp of melted coconut oil


  1. Add oats, almonds and cacao nibs to a food processor. Blitz until broken into very small pieces.
  2. Add dates, cacao powder, salt and coconut oil, blend again until well combined. Keep on blending while slowly adding cold water, tablespoon by tablespoon, until the dough becomes sticky.
  3. Transfer the dough to a small square brownie dish lined with baking paper. Press it well with your hands to create an even crust. Place in the freezer while preparing the cherry layer.
  4. To the food processor or blender, add soaked and drained cashews, frozen cherries, coconut cream, lemon juice, maple syrup and Luminous powder. Blend until smooth, scraping the sides several times..
  5. While still blending, slowly incorporate 2 tablespoons of melted coconut oil.
  6. Pour the cherry layer over the chocolate layer and return to the freezer for at least 4 hours to set. Take out of freezer about 20-30 minutes before slicing and serving. Store in the fridge (up to 3 days) or in the freezer (up to 3 weeks).

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