This recipe is an old favourite of ours from the raw food cookbook “Rejuvenate Your Life” by Serene Allison, except with a couple of tweaks of my own. I’ve added raw cacao nibs, for a delicious, chocolatey crunch, and I use my homemade nut butter. I make this quite often for snacks, desserts, cake toppings, and even for breakfast… it’s delicious. The amounts can vary to taste, so don’t stress too much about measuring. I make my own nut butter first in the Thermomix – it’s very quick and easy. Otherwise you can use bought almond butter if you like.
You can let the berry nougat thaw a little before eating, or have it still frozen – I like it about halfway in between frozen and thawed, as it’s juicier and has more flavour. You can keep it in the freezer and just thaw it out a little when you want some. It’s delicious on it’s own, or on top of a raw cheesecakeor a chocolate gateau or torte caprese – especially with chocolate drizzled over the top!
- 100g raw almonds
- a couple of heaped tablespoons of almond butter (or mixed nut butter) (to 'glue' it together)
- a handful or two of raisins or sultanas (for chewiness)
- 30g pure maple syrup (to taste - make sure it's still tangy, not too sweet)
- a handful of raw cacao nibs
- about 400g of frozen mixed berries
- In Thermomix bowl, chop almonds on speed 6 for about 5 seconds, or until roughly chopped
- Add almond butter, raisins or sultanas, maple syrup, maple syrup and mix on speed 3 for a few seconds, until combined.
- Add berries and mix in on reverse speed 2 for a few seconds