If you LOVE cherry Bakewell and cookie dough, then these are the PERFECT little snack for you. They are so delicious, naturally vegan, gluten-free and made with good-for-you ingredients
Picota Cherry Bakewell Cookie Cups is a community recipe submitted by FarranWincott and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Start by making the jam: add the pitted cherries to a saucepan along with the maple syrup and bring to a boil. Allow to summer and bubble over a high heat for 10 minutes, stirring occasionally and mashing the cherries with the spoon, until juicy and sticky. Stir in the chia seeds, remove from the heat and allow to cool down. Once cool, blend up to a smoother jam. Store in the fridge for 1 week in a sealed jar, until needed.
Line 8 muffin holes in a tray with paper cases.
For the cookie dough: stir together the oat flour, ground almonds, protein powder, coconut oil, almond butter, syrup and salt to a sticky mix. Now fold in the chocolate chips and divide into 8 equal pieces (about 40g each). Press each one into a muffin case and make a cup shape. I like to press a shot glass (or similar) into the centre of each cookie dough ball to do this. Chill in the fridge while you make the fillings.
For the frangipane: stir together the ingredients until sticky. Remove the cups from the fridge and spoon in some of the frangipane and top with some of the cherry jam (you will have extras). Allow to rest in the fridge for1 bour, until they have firmed up.
To serve: remove from the fridge and pipe on some coconut yoghurt and top with a Picota Cherry and some flaked almonds.
Eat straight away or keep in a sealed container in the fridge for 1 week or in the freezer for 1 month. Allow to defrost before eating.
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