Weigh the frozen cherries and leave on the countertop while you prepapre the remaing ingredients.

Pre-Heat the oven to 160C Fan Forced

In a small pan, gently heat the coconut oil and date paste. Whisk together, and slowly add the chia seeds - still on a very low heat. Once the coconut oil has completely melted, remove from heat and set aside whil you mix the dry ingredients.

In a large mixing bowl add the rolled oats, dessicated coconut, hemp protein powder, baking powder, bicarobonate of soda, psyllium husk, buckwheat flour, Himalayan salt and coconut sugar. Mix until all combined.

Next, add the wet melted ingredients and stir well. Add the oat milk to help with the ingredients binding a bit easier.

Chop up the somewhat thawed cherries- i just used a pair of kitchen scissors for this. Add them to the mixing bowl.

Stir ingredients until all are fully combined.

In a lined baking tray, press the mixture evenly. I used a square one, but any shape will do.

Once all flattened evenly, pop into the oven on 160C for about 30-35 minutes. Bake unitl golden and crunchie. Remove from the oven and allow to cool. Slice into desired slices and enjoy.

You can leave them in the oven once cut up to further dehydrate if you're wanting a crunchier bar. Store them in an airtight container up to 4 days.