Bakewell tarts is one of my all time favourite treats, so I set myself the challenge of creating one that was refined sugar free but still had all of that delicious almondy moistness. I am slightly amazed at how good this tastes! This makes a great dessert, but a little square of this is also lovely with a mid-morning cuppa. It also has the added benefit of being gluten free and suitable for vegans. Try this and ask people what they think is in it - I challenge anyone to tell that this is refined sugar free.
Ingredients
For the base layer
150g whole almonds
120g medjool dates, stones removed
1 1/2 tablespoons coconut oil
Pinch of salt
For the cherry jam
150g fresh cherries, pitted
2 tablespoons agave syrup
2 tablespoons water
For the 'frangipane' layer
150g almond butter
100g cashews
50g creamed coconut
2 tablespoons maple syrup
2 tablespoons agave syrup
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
Pinch of salt
For the drizzle
50g creamed coconut
1 tablespoon agave syrup
1/2 teaspoon almond extract
Hot water (approximately 50ml)
For the topping
50g flaked almonds
8 cherries, de-stoned and halved
Directions
Place the cherries, agave syrup and water into a small pan.
Heat over a medium heat for 5-10 minutes, until the cherries break down.
Pour into a bowl and place into the fridge to cool and firm.
Pour the almonds, for the base, into a food processor and blitz.
Add the dates, coconut oil and a pinch of salt.
Lay a sheet of greaseproof paper on top of a baking tray.
Spread the date and nut mixture onto the greaseproof paper.
Press it down firmly to form a rectangle, approximately 5mm thick then place into the freezer for 20 minutes.
Spread the cooled jam over the base and then return to the freezer (approximately 20 minutes) whilst you make the frangipane.
Place the almond butter, cashews, creamed coconut, maple syrup, agave syrup, almond extract, vanilla extract, lemon zest and a pinch of salt into a food processor.
Blitz until well combined.
Carefully spread the frangipane over the jam layer (you could roll the frangipane out, between two sheets of clingfilm, to the desired shape and then lay this onto the jam layer, if easier). Return to the freezer for 30 minutes.
To make the drizzle, take a medium sized bowl and add the creamed coconut, agave syrup, almond extract.
Mix well and add enough hot water to make a thin paste (add the hot water gradually). Allow to cool slightly.
Drizzle the paste over the frangipane layer and return, once again, to the freezer.
Heat a frying pan over a medium to high heat.
Add the flaked almonds to the pan. Toss the almonds regularly until they are nicely toasted (don't leave them as they will burn!).
Remove from the pan and allow to cool.
When cooled sprinkle over the Bakewell and then arrange the cherry halves on top.
Cut into squares or slices.
Keep refrigerated.