seeds from ½ a vanilla bean(or 1 teaspoon extract)
⅛teaspoonfine sea salt
Crumble
1cupnuts or seeds of your choice(I used a mix of pecans, walnuts, almonds and hemp seeds)
¾cuppitted Medjool dates
½teaspoonground cinnamon
seeds from ¼ vanilla bean(or ½ teaspoon vanilla extract)
¼teaspoonfine sea salt
Assembly
1-2cupsof sliced/chopped fruit per person
agave nectar, to taste
ground cinnamon, to taste
Instructions
Make the almond cream: place the soaked almonds and water in an upright, high speed blender. Turn the blender onto a low-medium speed to break up the nuts and stop when the pieces are starting to form a puree with the water. Add the coconut oil, agave nectar, vanilla bean seeds, salt and more water if necessary. Turn the blender to high until the mixture is as creamy and smooth as possible. This took a couple minutes for me. Scrape almond cream into a container and chill thoroughly.
For the crumble: Place all of the ingredients in a food processor and pulse until the nuts become large crumbs and the mix holds together when you pinch it. Set aside or keep in the refrigerator if you're making it ahead.
To assemble: Place sliced/chopped fruit into a bowl and drizzle lightly with agave. Sprinkle a teeny bit of cinnamon if you like. Spoon some crumble mix evenly on top of the fruit and put a big dollop of almond cream on there.
Equipment
Blender
Food Processor
Recipe Notes
If you are using a food processor for the almond cream, pulse the soaked almonds until they're about one stop short of becoming almond butter, then add the other ingredients and put it to high until the cream is as smooth as possible.
I painstakingly peeled all of the almonds once they were done soaking because I wanted that mellow, creamy colour and texture.
Raw fruit crumbles feature a wholesome date and nut topping and fresh fruit. Topped with a lush almond cream that's flecked with vanilla, this makes a beautiful and vibrant dessert.