There was a whole container filled to the brim of these little bars in my freezer yesterday.
Well, that was yesterday….
In my defence it’s been a pretty long week (thanks school/exams/trying to figure out what I want to do with my life… *deep breath* *cry*) and swirling cherry chia jam into coconut yoghurt happens to be extremely therapeutic.
Basically these bars + great friends + Netflix = how I made it through the week. Let’s not talk about the fact that only about half of the bars actually made it into these photos…
A chewy, nutty pecan, date + coconut crust smothered in fluffy whipped coconut yoghurt, all topped with a gorgeous swirl of 5-minute cherry chia jam. Pretty much what dreams are made of, right?!
And you’ll have half a jar of cherry chia jam left over too – it’s amazing over pancakes, stirred into a bit of dairy-free yogurt or slathered on to a piece of dark chocolate as a late-night snack. Or just go for the eating it by the spoonful method (which is totally not what I did, ahem..).
- 1 cup raw walnuts
- 1/2 cup unsweetened shredded coconut
- 1 tbsp coconut oil
- 5 dates, pitted
- 1 cup dairy-free, sugar-free coconut yogurt
- 3 tbsp maple syrup or honey
- 1 tsp vanilla bean powder
- 1 cup frozen pitted cherries
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- Start by making the cherry chia jam by placing the frozen cherries in a small saucepan over medium heat. Stew for 5-10 minutes, until falling apart, then add the maple syrup and chia seeds. Mash well with a fork, then transfer the mixture to a jar or airtight container and place in the fridge for at least an hour to set. The jam will keep for up to a week.
- Make the crust by blitzing together all the ingredients in a food processor. It should be sticky enough that it holds together when you pinch a little of it between your fingers - if it's too crumbly, add a bit more coconut oil.
- Line a 3x8 inch loaf tin with greaseproof paper, then press the crust mixture firmly on to the bottom of the tin, making sure it's evenly spread out.
- In a small bowl, whisk together all the filling ingredients until well combined. Taste and adjust sweetener if necessary - I find 3 tbsp enough but you may need to add a little more depending on how tangy your yogurt is! Transfer this mixture to the loaf tin.
- Take about half of the cherry chia jam and spread it all over the coconut yogurt filling. If you want, use a toothpick to swirl the chia jam into the filling. Place the loaf tin in the freezer for 2 hours to let everything set.
- Once set, cut into 12 small bites. Either serve immediately, or keep them stored in an airtight container in the freezer for up to 2 months!