Insulin-Friendly Cherry Bounty Bars (No-Bake, Vegan)

Line a small rectangular baking dish or loaf tin (roughly 8x4 inches) with parchment paper, leaving overhang on the sides for easy removal.

In a large mixing bowl, combine the desiccated coconut, coconut cream, monk fruit sweetener, vanilla extract, sea salt, and almond flour (if using). Mix well until a thick, moldable dough forms. If too dry, add coconut cream 1 tsp at a time.

Gently fold in the freeze-dried crushed cherries and finely chopped fresh or frozen tart cherries until evenly distributed throughout the coconut mixture.

Press the coconut-cherry mixture firmly and evenly into the prepared tin. Smooth the top with the back of a spoon or a spatula.

Place the tin in the freezer for 30 minutes until the filling is firm and set.

Once firm, lift the slab out using the parchment overhang and place on a cutting board. Slice into 12 even bars.

Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water (double boiler), stirring until fully smooth. Remove from heat and let cool for 2–3 minutes.

Line a baking tray with parchment. One at a time, place each coconut bar on a fork and spoon the melted chocolate over it to coat evenly. Let any excess drip off, then set on the parchment-lined tray.

Once all bars are coated, return the tray to the freezer or refrigerator for at least 30 minutes until the chocolate shell is completely set.

Store bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Allow to sit at room temperature for 3–5 minutes before eating for the best texture.