Forest Fruit Cake

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Even your plant-based pals can indulge in this sweet cherry raspberry and chocolate tart!



225g Almond flour
3 tablespoons Coconut oil
2 tablespoons Maple syrup
1/4 teaspoon Salt


345g Cherries
120g Raspberries
60ml Maple syrup
1/2 teaspoon Agar agar
1 teaspoon Vanilla extract


400ml Coconut milk
100g Vegan dark chocolate
2 tablespoons Maple syrup
1 teaspoon Vanilla extract
A pinch of Salt





Preheat the oven to 175C and lightly grease the base and sides of a tart tin with coconut oil.

Place the almond flour, cacao powder, coconut oil, maple syrup and salt in a food processor and combine until the ingredients stick together to form a dough. Evenly press the dough into the base of the tart tin, use a fork to prick several holes in the base and bake for 12 minutes then leave to cool.


Pop the cherries, raspberries and maple syrup into a saucepan and bring to a boil. Reduce the heat and allow to simmer for half an hour, until the mixture reduces by around half.

Scoop the mixture into a clean blender followed by the vanilla and agar agar and blend until smooth. Spoon the jelly back into the saucepan and bring to a boil. Reduce the heat to a medium simmer for 2 - 3 minutes, whilst continuously whisking.

Pour the jelly onto the tart base and leave to cool for 20 minutes before placing in the fridge for at least an hour.


Place the coconut milk into a clean saucepan and bring to a simmer. Chop up the chocolate, add to a bowl and pour the hot coconut milk on top while stirring. Add the vanilla, salt and maple syrup until evenly combined.

Pour the chocolate ganache on top of the jelly layer, tap the tin gently to knock out air bubbles and leave to cool for 10 minutes. Place in the fridge overnight to set.

Once set, remove from the tart tin, garnish with fresh fruit and enjoy!

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