• Molly Buszard

RECIPE: Raw Cherry Bakewell Tart

Ingredients:


For the base:


140g Soaked Dates

150g (Ground) Almonds

2 Tbsp Coconut Oil

Pinch of pink salt


For the frangipane:

100g ground almonds

4 Tbsp Maple Syrup

Pinch of Salt


For the Cherry Jam:

120g Frozen Raspberries

2 Tbsp Coconut or Caster Sugar

Flaked Almonds for topping


Method:

1. Start by making the jam. Add the cherries to a pan along with the coconut sugar and around 3-4 tbsp of water. Cook on a medium heat, keep stirring!

2. Once cherries start to soften, press down on them. Take them off the heat then add in the chia seeds.

3. Pour into a jar/bowl and leave to set in the fridge for about 45-60 minutes.

4. Meanwhile, make the base. Add your almonds to a Nutribullet or food processor to grind down.

5. Then add in your soaked dates, coconut oil and salt. Mix until a paste-like dough is created.

6. Press into a 6-8 inch cake tin, pop into the freezer until set.

7. Make your frangipane, add the ground almonds, salt and maple syrup to a bowl and mix evenly.

8. Take your base out of the freezer and spread over the frangipane layer. Pop back into the freezer for a further 30 minutes.

9. Bring out again and spread over the jam. Sprinkle over the flaked almonds and return to the freezer for a further 1-2 hours.

10. Once it's set you can store in the fridge for up to 4 days.

11. Enjoy!



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