Tart Cherry Almond Cream Bars

Cold, creamy bars with a chewy cashew -almond crust, ribbons of jammy tart cherries, and a hint of almond. Lightly sweet, slightly tangy, and beautifully balanced.

Makes 12 bars

Cashew Almond Crust

Ingredients

• 120g roasted cashews

• 60g almond flour

• 15g puffed quinoa

• 30g melted coconut oil

• 35g honey

• 1 tsp vanilla extract

• 1/4 tsp almond extract

• 1/4 tsp sea salt

Instructions

1. Preheat oven to 325°F.

2. Blend cashews until finely crumbled.

3. Add remaining ingredients and pulse until mixture resembles damp sand.

4. Press firmly into a parchment-lined 8x8 pan.

5. Bake for 10–12 minutes until lightly golden.

6. Cool completely.

Tart Cherry Ribbon

Ingredients

• 180–200g tart cherries, drained

• 1 tbsp reserved cherry liquid

• 1 tbsp honey

• 1/2 tsp vanilla

• zest of 1/2 lemon

• tiny pinch sea salt

Instructions

1. Add everything to a saucepan.

2. Simmer for 7–10 minutes until glossy and jammy.

3. Lightly mash while keeping texture rustic.

4. Cool completely.

Almond Cream Filling

Ingredients

• 250g 2% cottage cheese

• 180g nonfat Greek yogurt

• 70g cashew butter

• 40g melted coconut oil

• 75g honey

• 3/4 tsp vanilla extract

• 1/2 tsp almond extract

• zest of 1 lemon

• pinch sea salt

Instructions

1. Blend until completely smooth and creamy.

2. Texture should resemble thick cheesecake mousse or soft serve.

Assemble

1. Spread most of the almond cream filling over the cooled crust.

2. Spoon cherry mixture throughout.

3. Swirl gently with a knife.

4. Add a few extra cherry pockets across the top.

5. Freeze 4–6 hours or overnight until firm enough to slice.

Finish & Serve

Just before serving:

Let the whole pan sit at room temperature for 8–10 minutes before slicing for the creamiest texture and an additional 20 minutes after cutting.

Approximate Macros (12 bars)

Per bar:

• 244 calories

• 8.2g protein

• 17.8g carbs

• 16g fat