Decadent No-Bake Cherry Chocolate Bar
There’s something about the combination of cherries and chocolate that feels a little bit fancy and a whole lot comforting. These no-bake bars are one of those recipes I keep going back to when I want something quick, indulgent, and guaranteed to impress. I made these for a girls’ movie night last month and they vanished before the trailers ended!
Why These Taste Amazing
- Juicy tart cherries + rich chocolate = pure bliss
- No baking required – perfect for warm weather or lazy days
- The coconut adds texture without overpowering the flavours
Time & Servings
Prep Time: 15 minutes
Chill Time: 2 hours (or until firm)
Servings: 12 bars
Equipment Needed
- 8×8 inch baking pan
- Mixing bowls
- Saucepan
- Spatula or spoon
- Baking paper
Ingredients
Base Layer
- 1½ cups crushed digestive biscuits (or graham crackers)
- ½ cup shredded coconut
- ½ cup melted unsalted butter
- ¼ cup cocoa powder
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
Cherry Layer
- 1½ cups chopped pitted cherries (fresh or thawed from frozen)
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp maple syrup
- ½ tsp almond extract (optional but amazing)
Chocolate Topping
- 1 cup dark chocolate chips
- 2 tbsp coconut oil
Instructions
- Line the Pan: Line your 8×8 baking dish with baking paper for easy removal later.
- Make the Base:
In a bowl, mix the crushed biscuits, coconut, melted butter, cocoa, maple syrup, and vanilla. Press firmly into the bottom of the pan to form an even layer. Pop it in the fridge while you prepare the cherries. - Cherry Filling:
In a small saucepan, combine the chopped cherries, maple syrup, and water. Bring to a simmer, then stir in the cornstarch. Cook on low until thickened (about 5–7 mins). Stir in almond extract if using. Let cool slightly, then spread evenly over the base layer. - Top with Chocolate:
Melt chocolate chips with coconut oil (in a microwave or double boiler). Pour over the cherry layer and smooth out. Chill for at least 2 hours or until set. - Slice and Serve:
Lift out using the baking paper and slice into bars. Keep refrigerated!
Substitutions
- Gluten-Free: Use GF cookies or biscuits
- Vegan: Use plant-based butter and vegan chocolate
- No Coconut? Swap for chopped nuts or oats
Nutritional Info (per bar – approx.)
- Calories: 260
- Fat: 18g
- Carbs: 26g
- Sugars: 16g
- Protein: 2g
Decadent No-Bake Cherry Chocolate Bar
There’s something about the combination of cherries and chocolate that feels a little bit fancy and a whole lot comforting. These no-bake bars are one of those recipes I keep going back to when I want something quick, indulgent, and guaranteed to impress.
Equipment
- 8×8 inch baking pan
- Mixing bowls
- Saucepan
- Spatula or spoon
- Baking paper
Ingredients
Ingredients
Base Layer
- 1½ cups crushed digestive biscuits or graham crackers
- ½ cup shredded coconut
- ½ cup melted unsalted butter
- ¼ cup cocoa powder
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
Cherry Layer
- 1½ cups chopped pitted cherries fresh or thawed from frozen
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp maple syrup
- ½ tsp almond extract optional but amazing
Chocolate Topping
- 1 cup dark chocolate chips
- 2 tbsp coconut oil
Instructions
Instructions
- Line the Pan: Line your 8×8 baking dish with baking paper for easy removal later.
Make the Base:
- In a bowl, mix the crushed biscuits, coconut, melted butter, cocoa, maple syrup, and vanilla. Press firmly into the bottom of the pan to form an even layer. Pop it in the fridge while you prepare the cherries.
Cherry Filling:
- In a small saucepan, combine the chopped cherries, maple syrup, and water. Bring to a simmer, then stir in the cornstarch. Cook on low until thickened (about 5–7 mins). Stir in almond extract if using. Let cool slightly, then spread evenly over the base layer.
Top with Chocolate:
- Melt chocolate chips with coconut oil (in a microwave or double boiler). Pour over the cherry layer and smooth out. Chill for at least 2 hours or until set.
Slice and Serve:
- Lift out using the baking paper and slice into bars. Keep refrigerated!
Notes
Substitutions
- Gluten-Free: Use GF cookies or biscuits
- Vegan: Use plant-based butter and vegan chocolate
- No Coconut? Swap for chopped nuts or oats
Nutrition
Calories: 260kcalCarbohydrates: 26gProtein: 2gFat: 18gSugar: 16g
Tried this recipe?Let us know how it was!
