Double Almond and Black Cherry Slices
This recipe is one of those ‘I can’t believe it’s Paleo’ moments. Perfect for a special occasion or an occasional treat! The abundance of almonds creates a delightfully buttery flavour, which is just heavenly when combined with black cherry. See how many of your non-Paleo friends you can convert with these slices!
Servings: 16 slices
Calories: 200kcal
Cost: $25
Equipment
- 8-inch square baking pan
- Baking parchment
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 ½ cups ground almonds
- 1 tbsp coconut flour
- ½ cup flaxseed
- ½ cup almond butter
- 1 tsp baking soda
- 2 tbsp raw honey
- 2 tbsp high-grade maple syrup
- 1 tbsp coconut oil
- 200 g sugar-free black cherry jam I like the St Dalfour brand, but if you can’t find any, it’s easy to make your own!
- Coconut flour to dust with optional
Instructions
- Preheat the Oven: Preheat the oven to 180C / 350F / Gas Mark 5. Line an 8-inch square baking pan with baking parchment.
- Prepare the Dry Ingredients: In a large bowl, combine the ground almonds, coconut flour, flaxseed, and baking soda.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the honey, maple syrup, and coconut oil. Blend in the almond butter a little at a time to make a thick, buttery paste.
- Form the Dough: Add the wet ingredients to the dry, and rub together with your hands to form a dough. Set aside around a ¼ of the mixture.
- Bake the Base: Press the remaining dough into the baking tin. Smooth it out with a spatula, then poke a few times with a fork all over. Bake in the preheated oven for 8 minutes.
- Add the Jam Layer: Remove the tin from the oven. Spread the jam over the base, smooth out, then crumble the remaining dough all over the top. Finish with a few flaked almonds if you wish.
- Finish Baking: Return to the oven and bake for another 10 – 12 minutes. When the top is lovely and golden, the slices will be ready.
- Cool and Serve: Set aside to cool for around half an hour before you cut into squares! You can dust with coconut flour to serve.
Notes
- For a nut-free version, replace almond butter with sunflower seed butter and ground almonds with a mixture of coconut flour and arrowroot starch.
- These slices can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.