Frozen Chocolate Cherry Cream Bars with Cherry Compote | Gluten Free, Low Carb | Wheatless Buns
For this recipe, I knew I wanted to make something with two ingredients that I absolutely love--together--cherries and chocolate.
Frozen Chocolate Cherry Cream Bars with Cherry Compote | Gluten Free, Low Carb | Wheatless Buns
Plus, here lately I've been craving treats that are creamy and frozen--I'm sure the fact that it's hot and in the middle of Summer has nothing to do with it ;-) So, I recreated this recipe based on one of my previous posts that's been a big hit--Frozen Strawberry Crumble Bars.
Frozen Chocolate Cherry Cream Bars with Cherry Compote | Gluten Free, Low Carb | Wheatless Buns
Although this recipe has a chocolate topping, I felt it needed an additional 'something' to set it off. A dark chocolate drizzle would have worked, but I was concerned the chocolate would overpower the delicate cherry flavor.
Frozen Chocolate Cherry Cream Bars with Cherry Compote | Gluten Free, Low Carb | Wheatless Buns
So I researched various 'cherry' recipes and decided a compote would be perfect as a topping. A compote is similar to preserves, but with a couple of differences: 1) it doesn't use pectin, and, 2) it needs to be consumed immediately. For this recipe, I adapted a cherry compote recipe by Apples and Butter.
Frozen Chocolate Cherry Cream Bars with Cherry Compote | Gluten Free, Low Carb | Wheatless Buns
So, folks! This recipe!! -- with it's creamy, sweet, & subtle cherry filling, resting between a mild chocolate crumb, combined with a tangy cherry topping -- is beyond fabulous!!! Oh my goodness! It more than satisfied all the flavors and textures I was craving. When Hubby, aka, Mr. Low Carb, had his first bite, his eyes lit up and with a slight grin he said, "That cream cheese has a little bit of a cherry flavor." I smiled and said, "Yup." You see, Mr. Low Carb loves cherry-flavored anything, so not only did he have a single serving, he helped himself to two more! (Well, so much for the low carb diet, Mr. Low Carb.)
Ingredients
For the filling:
2 Cups heavy whipping cream
4 ounces cream cheese (room temp.)
1 Cup fresh cherries (cleaned; pitted; cut in fourths)
2 large egg whites (whipped to soft peaks)
1/2 Cup granulated low-carb sweetener (powdered)
15 drops stevia extract
1 tsp. cherry extract*
For the chocolate crust and topping:
1 3/4 Cups almond flour
1/4 Cup unsweetened cocoa powder
1/3 Cup granulated low-carb sweetener (powdered)
1/8 tsp. powdered stevia extract (or about 10-15 drops liquid stevia)
3 TBS. butter (melted; salted)
For the cherry compote:
1 Cup fresh cherries (cleaned; pitted; cut in half)
2 TBS. granulated low-carb sweetener (powdered)
1 TBS. water
Approx. 10-15 drops liquid stevia extract
1 tsp. balsamic vinegar
Directions:
1. Preheat oven to 350 degrees F. Spray grease a 7 1/2" x 12 1/2" baking dish (or size you prefer).
2. Mix the 'dry' chocolate crust and topping ingredients together. Then blend in the butter and mix thoroughly. Press 1 1/2 cups of the mixture evenly into the bottom of the baking dish. Bake for approx. 15 minutes. Allow to cool.
3. In a mixing bowl, whip the cream cheese, sweetener, and cherry extract until smooth. Slowly blend the whip cream into the cream cheese mixture and beat until soft peaks form.
Gently fold the cherries into the whip cream mixture. Then fold in the egg whites until well incorporated.
4. Spoon whip cream mixture onto the baked crust and smooth out evenly. Sprinkle the remaining chocolate mixture over top and press down slightly with hands. Cover with plastic wrap and freeze for about 4 hours or over night.
5. Mix the cherry compote ingredients together in a small non-reactive sauce pan. Bring to a slight boil, then simmer for approx. 10 minutes. Allow to cool, then store in the fridge.
6. When frozen, remove the dessert from the freezer and cut into 15 slices--or the amount of slices your baking dish will accommodate. (To make it easier to slice, dip the knife in warm water and wipe it off--with each cut.)
7. Allow bars to rest on serving dishes for approx. 30 minutes. Top with a teaspoonful of cherry compote just before serving. Enjoy!
Note: *I didn't want an overwhelming cherry flavor, but if you want it to be stronger, increase the cherry extract in 1/4 tsp. increments until you achieve the cherry intensity you prefer.
For the filling:
2 Cups heavy whipping cream
4 ounces cream cheese (room temp.)
1 Cup fresh cherries (cleaned; pitted; cut in fourths)
2 large egg whites (whipped to soft peaks)
1/2 Cup granulated low-carb sweetener (powdered)
15 drops stevia extract
1 tsp. cherry extract*
For the chocolate crust and topping:
1 3/4 Cups almond flour
1/4 Cup unsweetened cocoa powder
1/3 Cup granulated low-carb sweetener (powdered)
1/8 tsp. powdered stevia extract (or about 10-15 drops liquid stevia)
3 TBS. butter (melted; salted)
For the cherry compote:
1 Cup fresh cherries (cleaned; pitted; cut in half)
2 TBS. granulated low-carb sweetener (powdered)
1 TBS. water
Approx. 10-15 drops liquid stevia extract
1 tsp. balsamic vinegar
Directions:
1. Preheat oven to 350 degrees F. Spray grease a 7 1/2" x 12 1/2" baking dish (or size you prefer).
2. Mix the 'dry' chocolate crust and topping ingredients together. Then blend in the butter and mix thoroughly. Press 1 1/2 cups of the mixture evenly into the bottom of the baking dish. Bake for approx. 15 minutes. Allow to cool.
3. In a mixing bowl, whip the cream cheese, sweetener, and cherry extract until smooth. Slowly blend the whip cream into the cream cheese mixture and beat until soft peaks form.
Gently fold the cherries into the whip cream mixture. Then fold in the egg whites until well incorporated.
4. Spoon whip cream mixture onto the baked crust and smooth out evenly. Sprinkle the remaining chocolate mixture over top and press down slightly with hands. Cover with plastic wrap and freeze for about 4 hours or over night.
5. Mix the cherry compote ingredients together in a small non-reactive sauce pan. Bring to a slight boil, then simmer for approx. 10 minutes. Allow to cool, then store in the fridge.
6. When frozen, remove the dessert from the freezer and cut into 15 slices--or the amount of slices your baking dish will accommodate. (To make it easier to slice, dip the knife in warm water and wipe it off--with each cut.)
7. Allow bars to rest on serving dishes for approx. 30 minutes. Top with a teaspoonful of cherry compote just before serving. Enjoy!
Note: *I didn't want an overwhelming cherry flavor, but if you want it to be stronger, increase the cherry extract in 1/4 tsp. increments until you achieve the cherry intensity you prefer.
Frozen Chocolate Cherry Cream Bars with Cherry Compote | Gluten Free, Low Carb | Wheatless Buns
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