Fruits of the forest cookie ‘pizza’

See how to make the most of your seasonal fruits like these cherries and add them to your favourite dessert!

  • 35 mins cooking minutes + cooling
  • Serves 8
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  • 3/4 cup (70g) rolled oats
  • 1/4 cup (30g) almond meal
  • 1/4 cup (30g) dutch-processed cocoa
  • 1/2 teaspoon baking powder
  • 30 grams (1oz) unsalted butter, melted
  • 1/4 cup (60ml) pure maple syrup
  • 1 1/2 tablespoons light sour cream
  • 1 egg
  • 1 egg white
  • 1/2 cup (140g) natural yoghurt
  • 2 teaspoons vanilla bean paste
  • 20 grams (¾oz) dark (semi-sweet) chocolate (70% cocoa)
  • 1 cup (150g) fresh cherries, pitted
  • 1/2 cup (75g) blueberries
  • 1/2 cup (75g) fresh or frozen blackberries
  • Small fresh mint leaves, to serve


  • 1
    Preheat oven to 180°C/350°F. Grease and line a 22cm (9in) loose-based tart tin.
  • 2
    Pulse oats in a food processor until they resemble flour. Transfer to a large bowl; sift in almond meal, cocoa and baking powder.
  • 3
    Place butter, maple syrup, sour cream, egg and egg white in a medium bowl; whisk until combined. Fold egg mixture into oat mixture until combined; transfer mixture to tin.
  • 4
    Spread oat mixture over base of tin, creating a 2cm (¾in) rim up side of tin to form a 'crust' around the edge. Bake for 15 minutes or until firm and dry; cool completely in tin.
  • 5
    Meanwhile, mix yoghurt and vanilla bean paste in a small bowl until combined; refrigerate until required.
  • 6
    Melt chocolate. Remove cookie base from tin; spread with yoghurt mixture. Arrange cherries and berries on top. Drizzle with chocolate and sprinkle with mint to serve.

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