75 g ground almonds

40 g oat flour

20 g cocoa powder

30 g coconut sugar

20 g maple syrup

Pinch sea salt

20 g melted coconut oil

15–30 g water or maple syrup as needed

100 g chocolate of your choice

20 g deodorized coconut oil

150 g fresh cherries, pitted and halved

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In a food processor, combine ground almonds, oat flour, cocoa powder, coconut sugar, sea salt, and maple syrup.
Process until well combined.
Add water or extra maple syrup 1 tsp at a time until dough comes together.
Line a baking tin with cling film and press the dough evenly into the tin using the back of a spoon.
Leave at room temperature while preparing the chocolate topping.
Melt chocolate and coconut oil together over low heat or in the microwave.
Pour the chocolate over the cookie dough and swirl to cover the surface evenly.
Arrange the halved cherries on top as desired.
Chill in the fridge or freezer until firm, about 15–20 minutes.
Slice as desired and store in an airtight container in the fridge or freezer.

Use cocoa butter instead of coconut oil for a firmer base that’s stable at room temperature.

Try different chocolate types like dark, milk, or white chocolate.

Add a sprinkle of sea salt or chopped nuts on top for extra texture.

Replace cherries with dried fruits or other fresh berries.

Drizzle with melted peanut butter or almond butter for a richer flavor.

Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.