Close up of a hand holding a desert bar with blueberries and sliced almonds on top
GOOD LORD YOU NEED THESE RIGHT NOW, THEY WILL BLOW YOUR MIND. HEALTHY + DELICIOUS #WINNING 🤯🤯 (seriously though, stop what you’re doing and make these, they’re incredible.) @amycousins1 you’re killing it as always 🔥 🍒CHERRY BAKEWELL SLICES🍒

BISCUIT BASE⬇ 🍒20g FreeSoul Vanilla Protein
🍒125g coconut flour
🍒60g ground almonds
🍒2 tbsp chia seeds
🍒45g Melted Coconut Oil
🍒10g Maple Syrup
🍒1 Tbsp Sweetener
🍒1tsp Vanilla Extract -

🍒200g Frozen Cherries
🍒1tbsp Sweetener
🍒3 tbsp Chia Seeds
🍒1 tbsp Cornflour -

🍒50g ground almonds
🍒50g coconut flour
🍒3 tbsp sweetener
🍒1tsp baking powder
🍒2 eggs
🍒100g Yoghurt
🍒1/2 tsp almond extract
🍒30g Coconut Oil
🍒Flaked Almonds -

1. Preheat the oven to 180, grease and line a baking tray.
2. Put the dry ingredients for the base in a bowl. 
3. Melt the coconut oil and stir in the vanilla, then add to the dry mixture. Combine until a dough forms.
4. Press this into your tin. Bake for 10-12 minutes or, unt
il golden brown.
5. While the base is cooking, put the frozen cherries into a saucepan with a little water. Bring to the boil, then add the sweetener.
6. Once deforested, mix in the the cornflour and chia seeds. Stir on a medium heat, then remove and allow to thicken.
7. When the base has cooked, remove from oven then spoon over the cherry jam.
8. In a bowl, mix together the coconut flour, ground almonds, sweetener and baking powder, then make a well in the centre.
9. In a separate bowl, whisk the eggs, coconut oil, yoghurt. Be careful not to over mix!
10. Add this to cherry jam, scattering almonds, if desired.
11. Cover with foil and bake for 25 minutes before removing the foil and baking for a further 10.
🍒Enjoy! 🍒

#FreeSoulSistas #FuelledByFreeSoul