Cherry Peanut Butter Crumble Squares

To be honest I think its more of a challenge to make a really delicious vegan dessert, as lets face it dairy tastes pretty amazing in puddings.

So I think that these cherry crumble squares rise to the challenge – you’ve got to try these! They’re really good; nutty, sweet but not too sweet with just the slightest hint of salt. They are also super wholesome, protein packed with lots of delicious nuts and chai seeds and they are gluten free.

I used cherry chai seed jam for these but I think they would be just as good with raspberry, blueberry or strawberry jam.


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  6 servings
  10 minutes preparation time
  25 minutes cook time


Base ingredients;

  • 1.5 cups ground almonds
  • 1/4 cup rice flour
  • 2 tbsp ground flax seed
  • 1 tsp baking powder
  • 1/2 tsp Himalayan salt
  • 1/2 cup peanut butter (I like Meridian crunchy)
  • 4 tbsp maple syrup
  • 1/2 tsp almond extract

Cherry Jam ingredients;

  • 2 cups pitted cherries
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds
  • 1/2 tsp almond extract


  1. Preheat the oven to Gas mark 4/350F and line an 8-inch baking pan with baking paper.
  2. Mix the dry ingredients together in a bowl (ground almond, rice flour, ground flax seeds, baking powder, and salt). In a small bowl, mix together the peanut butter, maple syup, and almond extract. Add the wet mixture to the dry mixture and stir thoroughly.
  3. Set aside 1/2 cup of the dough for crumbling on top of the jam later. Press the rest of the dough into the pan and then poke it with a fork a few times.
  4. Bake the base for 10 minutes. Remove and set aside.
  5. To make the jam:
  • Pit the cherries and chop a little.
  • Add pitted cherries and maple syrup into a saucepan.
  • Bring to a gentle boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently.
  • Stir in chia seeds and cook until thickened, about 5 mins.
  • Remove from the heat and stir in the almond extract.

6.  Spread the jam over the almond base, then crumble the reserved dough on top. Bake at gas mark 4/350F for another 14-15 minutes – its ready when the topping is golden.



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The products, recommendations and 3rd party links on are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.