These cake bites are my new favorite snack to keep on hand during the week. With a base of almond and coconut flours, coconut oil, and applesauce, they bake up with an incredibly moist, almond-scented interior with pockets of tartness from the cherries. The coconut flour provides a cake-like density that leans towards fudgy - a texture you can't get from almond flour alone. So although the recipe doesn't call for much coconut flour, it serves an important role.

I suggest using small frozen cherries. If you can only find large cherries, defrost them, drain excess liquid, and slice in half. Since these bites are baked in muffin cups, it's important to use small cherries so the interior cooks through.

I enjoy these for an afternoon snack, but they're also fabulous for dessert with melted dark chocolate generously drizzled on top. In fact, I served them for dessert this weekend, and everyone approved.

Cherry Almond Cake Bites

Makes 12 cake bites
Notes: Use small frozen cherries. If you can only find large, defrost them, drain excess liquid, and slice in half. If cherries are in season, fresh works too. For vegans, swap maple syrup for honey.

• 2 Tbsp. ground flax

• 5 Tbsp. water

• 2 cups (200 gr.) almond flour

• 2 Tbsp. coconut flour

• 1/4 tsp. salt

• 1 tsp. baking powder

• 1/4 cup (60 ml) melted coconut oil

• 1/4 cup (60 ml) unsweetened applesauce

• 1/2 tsp. almond extract

• 1/2 tsp. vanilla extract/paste

• 3 Tbsp. honey

• Scant 3/4 cup (118 gr.) frozen pitted cherries (don't defrost unless necessary - see headnote)

• Melted dark chocolate, for drizzling (optional)

1. Preheat oven to 175 C / 350 F.

2. Mix ground flax with water and set aside to thicken.

3. In a large bowl, mix almond and coconut flours, salt, and baking powder. In a small bowl, whisk together wet ingredients (coconut oil through honey), then stir in thickened flax mixture. Pour wet mixture into the dry and stir until well combined.

4. Fold in frozen cherries just until evenly dispersed throughout the batter. Scoop into a greased 12-cup muffin form (or better use a silicon form which doesn't require greasing).

5. Bake for 20-25 minutes, until tops are golden brown and a toothpick inserted in the middle comes out clean. I bake using convection (fan) and mine are done in 20-22 minutes. If your oven cooks slowly you'll need at least 25 minutes.

6. Very important! Let cool in muffin form for 5 minutes. Gently remove by running a knife around the edges to ensure they've set up and can be taken out without crumbling. Place on a cooling rack to finish cooling. Drizzle with melted dark chocolate, if desired. Store in the fridge for 3-4 days.