Nut Free Chocolate Bars with Cherry and Caramel

Start by melting the dairy free dark chocolate and coconut oil together in a double boiler. Stir continuously until the mixture is smooth. Be careful not to overheat it, as the chocolate can burn easily.

Once melted, remove from heat and mix in the maple syrup for sweetness. Stir well to combine.

In a small saucepan, combine the cherries, maple syrup, and lemon juice. Bring to a gentle simmer over medium heat. Allow the mixture to cook for about 10 minutes or until the cherries soften.

To thicken the confit, dissolve the cornstarch in a tablespoon of water and stir it into the cherry mix. Cook for an additional 2-3 minutes until it thickens, then remove from heat.

Mix the peanut butter, maple syrup, and coconut oil in a bowl. You can microwave the mixture for about 15 seconds to make it easier to combine

Stir until fully incorporated. This will create a creamy caramel that can be poured over the chocolate bars.

Line a square baking dish with parchment paper. Pour half of the melted chocolate mixture into the dish, spreading it evenly.

Next, layer the cherry confit over the chocolate, followed by the peanut caramel. Finally, pour the remaining chocolate on top, ensuring everything is covered.

Refrigerate for at least 2 hours, or until solid.

Once the chocolate bars are set, remove them from the baking dish and cut them into squares. These bars can be served chilled or at room temperature.

Enjoy your homemade nut free chocolate bars as a delightful treat that is both healthy and incredibly tasty!

If you have any leftovers, store them in an airtight container in the refrigerator. They should last up to a week, making them a great option for meal prep or healthy snacking.