Grease an 8-inch square baking pan; line the pan with parchment paper extending over 2 edges of the pan. Set aside.
Add the cherries, honey, 2 tablespoons coconut oil, salt and vanilla in the food processor.
Run the processor until mixture is fairly smooth.
In a kadhai/wok put the nuts roast till crunchy.
Add the 3 tbsp of coconut oil and maple syrup. Mix well.
In a big bowl combine toasted nut mixture and cherry mixture.
Work in the cherry mixture in the nuts till well mixed and there are no large chunks left. (Since this is easy if the nuts don’t cool).
Transfer mixture to prepared pan and, using a lightly oiled flat bowl or oiled fingers pat mixture firmly to an even layer.
Place pan in the oven.
Bake for 50-60 minutes or until bars are no longer sticky.
Cool in pan, then remove (with parchment paper “handles”) to a cutting board and cut into the desired size.
Store in an airtight container.
These bars can also be frozen. Just thaw when serving.
You can substitute the nuts.
You can make thinner bars if you use a bigger tray or like me adjust the quantity in each tray. Poke a toothpick to get the height approximation.
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