Ingredients

The following ingredients have 4 Servings
  • 12 ounces strawberries, washed & hulled
  • 6 ounces blueberries, washed and well drained
  • 6 ounces raspberries, washed and well drained
  • maple syrup to taste if the berries are at all sour
  • 1 cup raw almonds
  • 2 Tablespoons maple syrup, Grade A
  • 2 Teaspoons vanilla extract
  • 1/4 Teaspoon cardamom, (freshly ground if possible)
  • 1/8 Teaspoon sea salt
  • 1 recipe Homemade Coconut Whipped Cream

Instruction

  • Start by washing the berries so they have plenty of time to drain while you prepare the rest of the recipe.
  • Slice the hulled strawberries into 1/4″ slices, or quarter them if they’re on the smaller side.
  • Place the almonds in a small food processor and process until only small pieces remain. You can experiment to figure out what texture you like the best.
  • Add the maple syrup, vanilla extract, cardamom, and sea salt and pulse until a sticky looking mixture forms. It will clump together and fall apart, it shouldn’t be a paste.
  • Toss all the berries together and add a small amount of maple syrup if necessary. My berries were plenty sweet, so I didn’t use any extra syrup.
  • Portion the berries into 4 individual serving bowls or 1 bigger glass bowl. Scatter the topping over the berries evenly, and top with coconut whipped cream.