Try our healthy cherry bakewell tart recipe, you can eat it guilt free and there is no compromise on taste.
INGREDIENTS
For the base
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250g ground almonds
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100ml maple syrup
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2 tablespoons buckwheat flour
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1 tablespoon coconut oil
For the filling
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1 tablespoon chia seeds
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The water from 1 x 400g can of chickpeas
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2 tablespoons brown rice syrup
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5 tablespoons coconut oil
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100g coconut sugar
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200g ground almonds
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5 tablespoons oat flour
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Handful of fresh cherries, halved
Method
Preheat the oven to 180c, fan setting and line a cake tin with baking parchment.
Mix all of the base ingredients together in a bowl until well combined.
Once combined, spoon the mixture into a lined cake tin and press down well. Bake in the oven for 10-15 minutes until golden.
Place all of the filling ingredients, apart from the cherries, into a large bowl and whisk well until smooth.
Once the base has baked and had a chance to cool a little, pour the filling mixture onto the base.
Top with the cherry halves, and bake in the oven for 1 hour until cooked through - it should be set, but still a little fudgy. If not, place back in the oven for 10 more minutes.