Cherry Bakewell

Try our healthy cherry bakewell tart recipe, you can eat it guilt free and there is no compromise on taste.


For the base

  • 250g ground almonds

  • 100ml maple syrup

  • 2 tablespoons buckwheat flour

  • 1 tablespoon coconut oil

For the filling

  • 1 tablespoon chia seeds

  • The water from 1 x 400g can of chickpeas

  • 2 tablespoons brown rice syrup

  • 5 tablespoons coconut oil

  • 100g coconut sugar

  • 200g ground almonds

  • 5 tablespoons oat flour

  • Handful of fresh cherries, halved



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.