INGREDIENTS

For the base:

• 1 cup (140g) soft dates

• 1 cup (150g) ground almonds

• 2 tbsp coconut oil

• Pinch salt

 

For the frangipane:

• 1.5 cups ground almonds

• 4 tbsp maple syrup

• 2 tsp vanilla extract

• Pinch salt

• ¾ cup Philadelphia cream cheese

• 1 small pot natural yoghurt

 

For the Cherry jam:

• 2.5 cup cherries

• 3 tbsp chia seeds

• 4 tbsp honey

 

Topping

• Flaked almonds

 

METHOD

1. Prepare an 8inch round cake tin with baking paper

2. Start with the cherry chia jam by removing the pips from the cherries and chopping into pieces, add the cherries and honey to a pan with 4 tbsp water and cook on a medium heat, stirring continuously with wooden spatula

3. Once the cherries start to soften, press them down using the back of a wooden spatula

4. Take off the heat then I gently give a quick blend for a slightly smoother texture but with a little lumps of cherries too, then mix in the chia seeds and place in the fridge for about an hour to cool and set

5. For the base, chop the dates into pieces (or I buy pre chopped dates) and mix with ground almonds, and salt, then melt the coconut oil in the microwave for about 30 seconds and add to the mix, use a food processor and blend until you have a dough like mixture

6. Press the base into the cake tin (using the back of a spoon is easier than sticky fingers) and place in the freezer for 30 minutes to set

7. Next, prepare the soft middle layer, mix the ground almonds, pinch of salt, maple syrup, cream cheese and vanilla extract in a bowl until evenly combined

8. Remove the tin with the base from the freezer and smooth over the soft middle mixture (again with the back of a spoon or spatula), next spread the small pot of yoghurt on the top as the next layer and place back in the freezer 15 minutes

9. Top the tart off with the cherry jam and sprinkle flaked almonds on top, place back in the freezer and leave to set for about 1 hour

10. Once it's set, it can be stored in the fridge for up to 4 days.

11. Enjoy!