Chocolate Cherry and Coconut Bars - Chef Recipe by Simon Bryant

Ingredients

1/3 cup (80mL) verjuice
300g dried cherries
1/2 cup (125mL) runny honey
1/3 cup (80g) virgin coconut oil
300g shredded coconut
200g dark chocolate (70 per cent cocoa), finely chopped

Method

Bring the verjuice to a simmer in a small saucepan over medium heat. Remove from the heat and add the dried cherries. Cover and leave for 10–15 minutes to plump up. Stir in the honey and coconut oil, then return the pan to low heat and warm gently, stirring until smooth.

Line a 25cm × 20cm baking tray with baking paper.

Transfer the cherry mixture to a food processor, add the coconut and blitz until it comes together in a ball. Transfer the mixture to the prepared tray, pressing firmly to ensure it binds. Place in the freezer for 1–2 hours. When firm, remove from the freezer and cut into 12 bars, about 10cm × 4cm.

To melt the chocolate, bring a saucepan of water to the boil, then remove from the heat and set a heatproof bowl on top. Place the chocolate in the bowl and leave to stand, stirring occasionally, until melted. Brush the melted chocolate over the top of the bars, coating them evenly.

Store the bars in an airtight container in the fridge for up to a month.

Equipment

Measuring cups
Small saucepan
Baking tray
Food processor
Heatproof bowl

Credits: Recipes from the book Vegetables, Grains & Other Good Stuff by Simon Bryant, with photography by Alan Benson, published by Lantern, RRP $39.99.

Photo Credits: Recipes from the book Vegetables, Grains & Other Good Stuff by Simon Bryant, with photography by Alan Benson, published by Lantern, RRP $39.99.