The combination of chocolate and cherry is a culinary standout. In my opinion, it’s the Sonny and Cher of the food world. But is this dynamic duo healthy? Commonly drenched in mounds of milk chocolate, or plopped onto of a scoop of vanilla ice cream, the poor cherry’s nutrition is drowned out by sugar and unpronounceable additives.
Fortunately, nutrition worked its way into this delicious recipe thanks to a few simple pantry ingredients. These No Bake Gluten Free Chocolate Cherry Brownies became an instant hit with my family and among my clients who were looking for something sweet, but healthy that gave them sustained energy throughout the day!
Weighing in at only 113 calories a serving, this brownie is perfect for a snack or a post-workout pick-me-up. Packed with the power of coconut oil and the antioxidant properties of cocoa powder, these brownies are a nutrient-dense alternative to their sugar-filled counterparts.
No Bake Gluten Free Chocolate Cherry Brownies
½ cup + 1 tbsp dried cherries, unsweetened
1 ½ cups old fashioned oats
½ cup cocoa powder, unsweetened
½ cup coconut oil, melted
1. In a food processor, pulse the cherries (reserving one tablespoon) until they are minced.
- Add the oats and continue processing for about 30 seconds, or until oats are coarsely ground.
- Slowly pulse in the cocoa powder.
- Add in the melted coconut oil and blend thoroughly.
- Finally, add in the remaining tablespoon of cherries. Pulse a few times, or just enough to leave larger chunks of cherry in the mixture.
- Transfer mixture to an 8 x 8 pan, lined with parchment paper. Refrigerate for at least 30 minute before cutting.