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Overhead shot of Dark Chocolate Cherry Coconut Almond Oat Bars

Dark Chocolate Cherry Coconut Almond Oat Bars

These Dark Chocolate Cherry Coconut Almond Oat Bars are a no-bake, naturally sweetened treat, perfect for summer. The base is made with oats, coconut, almonds, dried cherries, almond butter, and honey! The base gets topped with melted dark chocolate, fresh cherries, chopped almonds, coconut flakes, and sea salt! I love eating these cold, straight out of the fridge for an afternoon snack or healthier dessert!

Course Dessert, Dessert/Snack, Snack
Cuisine Gluten Free, Healthy, Vegan Option
Keyword cherry snack recipes, chocolate cherry dessert, chocolate cherry no-bake, chocolate cherry oat, easy no-bake dessert, easy no-bake snack, easy no-bake snack bars, gluten free dessert, healthy summer dessert, no bake almond butter bars, sea salt almond bars, summer cherry dessert, summer cherry snack recipes
Prep Time 35 minutes
Servings 12 bars
Author Molly | Spices in My DNA


For the base

  • 1 1/2 cups old fashioned oats
  • 3/4 cup raw almonds
  • 1/2 cup coconut flakes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dried cherries
  • 1/2 cup Sprouts Organic Almond Butter
  • 1/3 cup honey*

For the topping

  • 6 ounces Sprouts 72% dark chocolate, chopped
  • 1 teaspoon coconut oil
  • fresh red cherries, pitted and halved, for decorating
  • flaked coconut, for decorating
  • chopped raw almonds, for decorating
  • flaky sea salt, for decorating


  1. To a food processor, add the oats, almonds, coconut, cinnamon, and salt. Pulse until mixture is fine, almost flour-like. Add the dried cherries, almond butter, and honey, and pulse again until mixture is completely combined, and forms a “dough”. If mixture seems too dry, add another tablespoon or two of honey or almond butter, or a handful of dried cherries. If it seems too wet, add another handful of oats.

  2. Line an 8x8 baking dish with parchment paper. Firmly press oat mixture into the bottom of the pan into an even layer. Set aside.

  3. Add chopped chocolate to a microwave safe bowl, and microwave in 30 second increments, stirring in between each. Be careful not to overheat, or else your chocolate will seize up! Mine took about 1½ minutes. Once chocolate is melted, add the coconut oil and stir until completely melted.

  4. Spread melted chocolate evenly over the oat layer. Decorate with halved cherries, flaked coconut, almonds, and generous pinches of flaky sea salt. Freeze for 20-30 minutes, or until chocolate layer is set.

  5. Using a sharp knife (I like to run mine under hot water first to warm it up!), cut into 12 bars. (Sometimes I like to cut them into even smaller, more bite sized pieces for a grab-and-go treat or smaller snack!)

  6. Bars will keep in the refrigerator for 3-4 days, or in the freezer for up to 3 weeks!

Recipe Notes

*You can sub maple syrup for honey for a vegan option!