When I was invited to be involved in the Jerte Picota Cherries summer campaign [paid post] to create a recipe based on snacking, flapjacks popped straight into my head. Coupled with a strong coconut vibe – using flakes, sugar and oil – these juicy cherries are the perfect addition to this traditional sweet treat.
These Picota cherries from Spain are sweet, juicy and stalkless, making them a delicious and refreshing snack and an ideal accompaniment to plenty of other recipes in the warm weather. From Monday 22nd – Sunday 28th June it is ‘Pick a Picota Week’, so I hope you enjoy this recipe to celebrate the start of the new season 🙂
- 50g coconut oil (I used Coco Fina)
- 2 tablespoons almond butter (I used Meridian)
- 250g coconut sugar
- 100g maple syrup (I used Clarks)
- 400g oats (I used Mornflake)
- 200g cherries, pitted and halved
- 50g coconut flakes
- First preheat the oven to 170C and grease and line a 9x9in baking tin.
- Gently melt the coconut oil, almond butter, coconut sugar and maple syrup until bubbling then remove from the heat.
- Place the oats in a bowl and pour in the melted mixture and mix well to combine.
- Tip ¾ of the mixture into the tin, spread out evenly and pat down well. Place the cherries on top and push down gently.
- Mix the coconut chips into the oat mixture and scatter over the cherries and push down a little. Bake for 20-25 minutes until golden then leave to cool (they will set as they cool!). Cut into 8-10 bars and enjoy!