Cherry-Chocolate Crumble Bars
These easy to make crumble bars combine a tart cherry taste with a subtle sweetness of chocolate. Perect for dessert or an energizing snack!
Cherry-Chocolate Crumble Bars
Gluten-free, Grain-free, Dairy-free optional, Egg-free, Soy-free, Paleo
Makes 9 bars
For the crust
1¼ cups almond flour
¼ cup coconut sugar
2 tablespoons arrowroot starch
2 tablespoons unsweetened cocoa powder or raw cacao powder
⅓ cup melted coconut oil
For the filling
4 cups frozen cherries (equals about two 8-ounce bags)
¼ cup coconut oil
⅓ cup coconut sugar
1 teaspoon vanilla extract
2 tablespoons arrowroot starch
For the crumble topping
1 cup almond flour
¼ cup coconut sugar
¼ cup unsweetened cocoa powder or raw cacao powder
⅓ cup cold vegan butter or grass-fed butter
Directions:
1. Preheat the oven to 350° F. Grease an 8x8 baking dish.
2. Make the crust. In a large bowl or stand-up mixer, combine the almond flour, coconut sugar, arrowroot starch, and cocoa powder or raw cacao powder. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continuing to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the baking dish (it should feel like damp, course sand and should stay compact when you squeeze it). Bake for 10 minutes, then set aside until ready to use.
3. Meanwhile, make the filling. In a large pot or Dutch oven, heat the coconut oil or over medium-high heat. Add the cherries to the pot. Cook 3 to 5 minutes until thawed, stirring occasionally and mashing the cherries with a wooden spoon to break them up a bit.
4. Add the coconut sugar and vanilla extract to the pot. Stir to combine. Add the arrowroot starch and stir again (it will cause mixture to slightly thicken). Reduce the heat to a simmer and cook 7 to 10 more minutes until mixture has reduced and thickened. Transfer the cherry mixture to the baking dish with the pre-baked crust, using a spatula to spread evenly to all sides.
5. Make the crumble. In a medium bowl, combine the almond flour, coconut sugar, and cocoa powder or raw cacao powder. Stir to blend. Add the vegan butter and use your hands to “massage” it into the flour mixture until a crumbly dough is formed. Sprinkle the crumble over the cherry mixture.
6. Bake for 22 to 24 minutes until crumble is crisp to the touch and cherry filling mixture is bubbling. Allow the bars to completely cool at room temperature (about 2 hours) before transferring to the refrigerator for at least 4-6 hours (or ideally overnight) to completely set.
*Store crumble bars in the refrigerator for up to 1 week. Wrap individual crumble bars in plastic wrap for longer storage. You can also freeze them for up to 3 months.
