Cherry Almond Bars

This gluten free cherry marzipan bar recipe is such a treat and so indulgent. I absolutely love them! I made a batch of these the other day for some friends and they went down amazingly. There were empty plates all around. We are so happy that we can finally share this recipe with you, it is one of our favourites. There is something so special about the way that the cherry and almondy base come together. Each juicy cherry bursts with flavour. Every mouthful so amazing as the sweet cherry juice explodes! If you love to make things in batches, check out these creamy and delicious cashew butter flapjacks, they are a winner!

Prep: 15 minutes

Cook: 30-40 minutes

Total: 1 hour




  • 75g Oat Flour (1/2 cup),150g Ground Almonds (1.5 cups),30g Coconut Oil (1 Tbsp),100ml Almond Milk (1/2 cup),70g Coconut Sugar (1/3 cup),100g Cherries - we used frozen (1 cup)
  • Crumble Topping

  • 50g Jumbo Oats (1/2 cup),50 Porridge Oats (1/2 cup),10g Oat Flour (1 Tbsp),25ml Maple Syrup (1/8 cup),1 Tbsp Vanilla Powder,1 Tbsp Coconut Sugar,25g Desiccated Coconut (1/4 cup)


  • Preheat the oven to 180 degrees Celsius and line a brownie tray with baking paper.

  • Add all of the base ingredients, excluding the cherries, into the food processor. Blend this together, scraping down the sides as necessary.

  • Pour this into the brownie tin and spread out, ensuring that it touches the sides.

  • Scatter the cherries across the top of this mixture and then place it in the oven to bake for 25-30 minutes or until it is golden.

  • Whilst this bakes, add all of the crumble ingredients into a bowl and mix together. Pour this onto a lined baking tray and place into the oven. After 10 minutes stir the crumble through and then place back in the oven for a further 10 minutes.

  • Once both the cherry base and crumble topping have cooled, sprinkle the crumble on top. Slice this up into bars and enjoy!

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