Vegan Cherry Bakewell Tart with Cashew Cream

Ingredients

• 2 cups spelt flour
• 2 tablespoons maple syrup
• 1⁄4 teaspoon sea salt
• 3 tablespoons coconut oil (or vegan butter, kept solid in fridge for at least 10 minutes before using)
• 2 cups frozen cherries (or mixed berries)
• 1⁄4 cup coconut sugar (or maple syrup or monk fruit sweetener)
• 1 teaspoon lemon zest
• 2 cups almond flour
• 1⁄3 cup aquafaba (water from the cans of chickpeas)
• 1⁄3 cup butter
• 1 teaspoon almond essence
• 20 cherries (for topping)
• sliced almonds
• cashew cream