Method

• 1.
  Place dried cherries, lemon juice, 1/3 cup (115g) honey and 1/3 cup (80ml) coconut oil in a saucepan over low heat, stirring, for 5 minutes or until softened and melted.

• 2.
  Transfer to a food processor with shredded coconut, almond meal and 1/4 cup (25g) cacao, then whiz until combined.
• 3.
  Transfer to a large bowl and stir through coconut flakes and slivered almonds.
• 4.
  Grease and line a 21cm square baking pan with baking paper and press mixture into the pan. Cover with plastic wrap and freeze for 2 hours.
• 5.
  Heat the vanilla, extra 1 tbs honey, remaining 1/3 cup (80ml) coconut oil and 1/2 cup (50g) cacao in a small saucepan over low heat, stirring until a smooth icing.
• 6.
  Slice into 15 bars using a hot knife. Dip bars in the icing and garnish with fresh cherry halves.
• 7.
  Set aside for 15 minutes, then dust with extra cacao to serve.