Fruits become extra special when they're dehydrated. Many of their sugars slightly convert into acids during a subtle fermentation and their flavors become concentrated into a irresistible tartness with subtle sweetness accompanied by intense fruit flavor. This wildly complex cherry flavor is what I wanted to capture in this Vegan Cherry Almond Bar recipe. Cherry notes are further enhanced by almond flour, agave syrup. Just a bit of lemon zest and salt to bring foundation to the whole flavor package. Finally, cacao nibs add a nice contrast featuring a slight bitterness and delectable crunch. Feel free to buy dehydrated cherries or dry your own if you have a food dehydrator. I recommend Bing cherries for these bars but you should be able to get great results with any other variety.
2 cups pitted dried cherries (or dehydrate fresh, pitted cherries at 110F (43C) for about 32 hours)
1 cup almond flour
¼ cup dark agave syrup
1 teaspoon lemon zest
⅛ teaspoon salt
¼ cup cacao nibs, chopped
Process the dried cherries, almond flour, agave syrup, lemon zest and salt for 1 minute.
Press the mixture into an 8 x 8 inch square on parchment paper. Press the chopped cacao nibs on top.
Dehydrate at 110F (43C) for 12 hours. Cut into bars and serve. Store Vegan Cherry Almond Bars in an air tight container in the refrigerator for up to two weeks or in the freezer for 6 months.