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Raw Fruit Crumbles with Almond Cream

4 from 1 reader review
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 -6
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Ingredients

Almond Cream

  • 1 cup raw almonds, soaked overnight and peeled
  • ½ cup water, plus extra
  • 1 tablespoon extra virgin coconut oil
  • 1 tablespoon agave nectar
  • seeds from ½ a vanilla bean (or 1 teaspoon extract)
  • ⅛ teaspoon fine sea salt

Crumble

  • 1 cup nuts or seeds of your choice (I used a mix of pecans, walnuts, almonds and hemp seeds)
  • ¾ cup pitted Medjool dates
  • ½ teaspoon ground cinnamon
  • seeds from ¼ vanilla bean (or ½ teaspoon vanilla extract)
  • ¼ teaspoon fine sea salt

Assembly

  • 1-2 cups of 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

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.