by@healthyeating_jo
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Base
70g / 2/3cup almond meal
40g / 1/3 cup coconut flour
2 Tbsp coconut oil melted
2 Tbsp rice malt syrup
Mix in a bowl and press into a lined tin or silicon molds
Frangipane Caramel
50g / 1/2 cup almond meal
70g / 1/4 cup tahini*
70g / 1/4 cup almond butter* (*or 1/2 cup almond butter)
1/4 cup maple syrup
1 Tbsp almond extract**
1/4 tsp Himalayan salt
1 Tbsp almond milk (if required)
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Add ingredients to a food processor and blend until smooth, adding more almond milk if required
Spoon over bases and smooth down with wet fingers
**the almond extract is critical to to the classic frangipane flavour
Topping
Handful fresh cherries sliced
Arrange on top of caramel and press down lightly
Place in the freezer overnight to set
Slice or remove from molds and enjoy!