Classically, this raw berry crumble could be used for a dessert, but I had it for breakfast before a good hike and this morning at work. It is packed with antioxidants, protein, and fiber, and even better, it is easy and quick to make.
Raw Berry Crumble
1/2 cup of raw almonds, pecans, and/or Brazil nuts for a total of 1 1/2 cups of raw nuts
6 soft dried dates or apricots
1/2 tsp ground cinnamon
1 tsp fresh lemon juice
1/2 cup cashews, soaked 10-20 mins
1/2 cup filtered water
1/2 tsp pure vanilla, preferably alcohol free
2 tsp maple syrup
3/4 c fresh berries per person, gently crushed. * I lighlty chopped fresh cherries and strawberries in a food processor and add whole blueberries.
Place the almonds, pecans, Brazil nuts in food processor and process until finely ground. Add dates and cinnamon and process until dates are thoroughly mixed in. Set aside. This crumble keeps well if chilled.
For the Vanilla Sauce: Place cashews, water, lemon juice & maple syrup in blender and blend until creamy and very smooth. Pour into creamer for serving. This cream keeps for up 2 days if chilled.
To serve: if you are using raspberries, crush the berries right before serving and spoon into individual dishes, top with two tablespoons or more of the crumble mixture, garnish with a couple fresh whole berries and drizzle with vanilla sauce. For myself, I lightly chopped them in a food processor and followed the same layering process. Enjoy!