Sour Cherry Coconut Bars

This recipe was created by accredited nutritionist Jacqueline Alwill (@brownpapernutrition)

Sour cherry layer:

1 packet MT ELEPHANT SOUR CHERRIES, CACAO, ALMOND SUPERFOOD PROTEIN BALL MIX

3 tablespoons (60ml) boiling water

1 tablespoon (20ml) maple syrup

Coconut layer:

1 1/2 cups (120g) desiccated coconut

1/4 cup (65ml) coconut oil, melted

2 tablespoons (40ml) maple syrup

1 teaspoons (5ml) vanilla extract

pinch sea salt

Chocolate coating:

1/3 cup (85ml) coconut oil

1/3 cup raw cacao powder

3 tablespoons (60ml) maple syrup

To make the sour cherry layer: Combine all ingredients in a food processor and blitz until a dough forms. Press into a lined loaf tin and place in freezer to set.

To make the coconut layer: Add all ingredients to food processor and blitz to form a dough, press firmly over the top of the sour cherry layer and place in freezer to set for 2-3 hours. When ready to coat, remove from the freezer, trim the edges of the slice so the pieces are nice and even (of course eat the edge bits!) and slice into 12 bars. Place back into freezer whilst making the chocolate.

To  make the chocolate and coat the bars: Melt coconut oil in a small saucepan on very low heat (you don’t want to heat the oil, just melt it). Remove from heat then whisk in the raw cacao powder and maple syrup. Take the bars out of the freezer, lay out a chopping board covered with greaseproof paper and coat each side of the bar in chocolate then place on the covered board. There will be some run off but don’t worry too much. The chocolate should solidify once it hits the bar as the bars have been frozen. Do a second layer of chocolate just on the top of the bar and sprinkle with extra desiccated coconut (if you like!) immediately so it sticks. Place back in the fridge to set for 30-40 minutes. Trim the chocolate run off from the edges and enjoy! Store in fridge for 1 week or freezer for 1 month.