Creating these bars is a simple, straightforward process that requires no baking, just a bit of mixing and chilling. Follow these steps for foolproof results every time.

1. Prepare Your Pan: Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on two opposite sides. This overhang will act as “handles,” making it incredibly easy to lift the entire block of bars out of the pan for clean cutting later. Set the pan aside.
2. Combine the Dry Ingredients: In a large mixing bowl, add the rolled oats, almond flour, unsweetened shredded coconut, and sea salt. Use a whisk to stir them together thoroughly. This step is important to ensure the salt and finer almond flour are evenly distributed throughout the oats, which will lead to a consistent flavor and texture in every bite.
3. Mix in the Cherries: Add the dried tart cherries to the bowl of dry ingredients and stir again to combine. This ensures the cherries are coated in the floury mixture, which helps prevent them from clumping together in one spot.
4. Combine the Wet Ingredients: In a separate medium-sized, microwave-safe bowl, combine the creamy almond butter, pure maple syrup, and melted coconut oil. Microwave in 30-second intervals, stirring in between, until the mixture is warm, smooth, and easily pourable. This usually takes about 60-90 seconds. Warming the ingredients helps them combine more easily and coat the dry ingredients more effectively. Once smooth, stir in the vanilla extract.
5. Create the Base Mixture: Pour the warm wet ingredients over the dry ingredients in the large bowl. Using a sturdy spatula or wooden spoon, mix everything together until no dry spots remain. The mixture will be thick and sticky. Be sure to scrape the bottom and sides of the bowl to incorporate everything evenly.
6. Press the Base into the Pan: Transfer the sticky oat mixture into your prepared baking pan. Spread it out roughly with your spatula. Then, use the bottom of a measuring cup or a flat-bottomed glass to press the mixture down firmly and evenly across the entire surface of the pan. This is the most critical step for ensuring your bars are dense and hold together properly. The firmer you press, the less crumbly your bars will be.
7. Prepare the Ganache Topping: Place the dark chocolate chips (or chopped chocolate) into a heatproof bowl. In a small saucepan or a microwave-safe bowl, heat the full-fat coconut milk until it is hot and steaming, but not boiling. Pour the hot coconut milk directly over the chocolate. Let it sit, untouched, for 3-5 minutes. This allows the heat from the milk to gently melt the chocolate without scorching it.
8. Stir the Ganache: After letting it sit, use a small whisk or spatula to stir the chocolate and milk mixture. Start from the center and work your way out in small circles. It might look separated at first, but keep stirring gently, and it will magically come together into a thick, glossy, and smooth ganache.
9. Top the Bars: Pour the finished ganache over the pressed oat base in the pan. Use an offset spatula or the back of a spoon to spread it into a smooth, even layer that covers the base from edge to edge.
10. Chill for Firmness: Carefully place the pan in the refrigerator. Let the bars chill for at least 2-3 hours, or until the chocolate topping is completely firm and the base has set. This chilling time is essential for the coconut oil and almond butter to solidify, which is what holds the bars together.
11. Cut and Serve: Once the bars are fully chilled and firm, use the parchment paper handles to lift the entire block out of the pan and onto a cutting board. For the cleanest cuts, use a large, sharp knife. You can run the knife under hot water and wipe it dry between each cut to get perfectly sharp, professional-looking edges. Cut into 16 squares, and they are ready to be enjoyed.