I love all sorts of almond tarts and cherry frangipane is definitely my favourite! I made this recipe as an experiment and I the result blew my mind. This sugar-free vegan version tastes exactly like the actual thing if not better! The base is perfectly crunchy and buttery and the filling is so indulgent, soft, sweet and nutty… And then the sour cherries on top of everything… it’s just sooo good!
You really have to try this recipe!
For the base:
- 160g oat flour * (use GF oats for GF version)
- 120g ground almonds
- 4 tbsp coconut oil, melted
- 4 tbsp maple syrup
- a pinch of salt
For the filling:
- 80 ml coconut oil, melted
- 100 ml maple syrup
- 40g plain flour (or rice flour for GF version)
- 1 400g tin chickpeas **
- 240g ground almonds
- ½ tsp almond essence
- 1 tin pitted cherries in light syrup, drained
- a pinch of salt
- Preheat the oven to 180 degrees Celsius. Lay a bottom of a round 22-cm cake tin with greaseproof paper and set aside.
- To make the base simply mix all the ingredients together in a large bowl. It should have the consistency of wet sand.
- Transfer the base mix to the prepared cake tin and using your hands form the base, making sure that the sides are at least 2 inch tall. Spike the bottom of the base with a fork and put the tin in the oven. Bake for 10 min, take out of the oven and set aside. Do not turn the oven off.
- In the meantime, drain chickpea water from the tin. Put the water a clean (grease-free!) mixing bowl, add a pinch of salt and whisk for 7-10 min until its fluffy and foamy. It doesn’t have to be completely stiff but you must whisk it for at least 7 minutes to achieve the desired effect. When ready, set aside.
- In a large mixing bowl put the coconut oil and maple syrup and whisk together. Then add flour and almond essence and whisk until smooth.
- Add the whisked chickpea water spoon-by-spoon whisking for at least 30 seconds after every spoon you add. Add ground almonds and fold in gently using a spatula. The filling should have a thick and wet consistency.
- Transfer the filling on top of the pre-baked base and place the cherries on top. Put in the oven and bake for 30-35 min until golden.
- Take out of the oven and set aside to cool. Serve on its own or warmed up with a scoop of vegan ice cream. Store in room temperature for up to 3 days or in the fridge for up to a week.
* you can simply make oat flour by blending oats in a food processor or high-speed blender
** make sure that the chickpeas you use have no other ingredients but water and antioxidant