Cherry Coconut Crunch Bars

Rich in Triglycerides (medium-chain fatty acids) from the coconut, these bars are perfect for an energy boost. They are also high in vitamin c and healthful flavonoids. And are so tasty that kids ( both small and large) will devour them without knowing how healthy they’re.


380g/13 ½ oz/2 ½ cups almonds (optional) if allergic to nuts
50g/1 ¾ oz/1/3 cup chia seeds
120g/4 ¼ oz/1/2 cup cherries, pitted
40g/1 ½ oz/1/4 cup dried cherries, dried cranberries or raisins
100g/3 ½ oz/1/2 cup dried medjool dates, pitted
40g/1 ½ oz/1/4 cup cacao nibs or chopped dark vegan chocolate
30g/2oz/1/4 cup desiccated/shredded coconut
1tbsp coconut sugar or brown sugar
1 tbsp melted coconut oil


Line a 23 x23cm/9in Baking pan with baking parchment. Put the almonds into a food processor and add the chia seeds, fresh and dried cherries, dates, cacao nibs and desiccated/ shredded coconut. Pulse until the almond are crushed, then blend on high speed for 10 seconds.

Put sugar in a bowl and add the oil plus 70ml 2 ½ fl oz/scant 1/3 cup warm water. Whisk together until the sugar dissolves. Add to the food processor and blend for a further 10 seconds, or until combined. Press the mixture into a prepared pan to a thickness of 2.5cm/1in, then chill in the refrigerator for 30 minutes or until firm. Cut the mixture into 12 bars and serve. Store in a airtight container in the refrigerator for up to 1 week.