Preheat oven to 350 degrees. Spray a 9 inch by 12 inch baking dish with gluten-free non-stick cooking spray.

In a mixing bowl, mix the almond flour with the sugar, 1/4 cup agave, melted non-dairy butter substitute and salt until well combined. Moisten hands with water and pat the mixture into the bottom of the prepared pan.

In another mixing bowl, whisk together the coconut milk, remaining 1/4 cup agave or honey and cornstarch. Pour over the almond crust. Sprinkle the chocolate chips, cherries, almonds and coconut evenly over the top. Gently press down.

Bake for 35 – 40 minutes or until the almonds and coconut flakes are browned and toasty.

Let cool. It is easier to cut into squares if you refrigerate for about an hour to let everything set.

Cut into squares.