Summer Berry Salad & Vegan Ice Cream with Chocolate Almond Crumb
By OcadoLife
Published on 08 May 2022
The 100% cacao keeps this recipe vegan and its unique texture helps to form the crumb.Time and servings
20 minsTotal time
4Servings
15 minsPrep time
5 minsCooking time
Ingredients
- 150 g of blueberries
- 60 g of agave syrup, for the chocolate crumble, plus 1tbsp for the berries
- 200 g of blanched almonds, for the chocolate crumb
- 40 g of 100% cacao, roughly chopped , for the chocolate crumble
- 30 g of coconut oil, for the chocolate crumble
- 1.5 tsp of vanilla extract, for the chocolate crumble
- 200 g of raspberries
- 200 g of strawberries
- 150 g of blackberries
- 2 tbsp of fresh mint, finely chopped
- 400 ml of vegan ice cream, to serve
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Place the almonds on a non-stick baking tray and roast in the oven for 5 mins.Step 2
Meanwhile put the cacao, coconut oil, 60g agave syrup, vanilla extract and a pinch of salt into a blender.Step 3
Once the almonds are roasted, tip them into the blender while they’re still hot. Blitz together for about 5 mins (you should end up with a fine crumb), then tip into a serving bowl.Step 4
Put the berries into a large mixing bowl, keeping back around 100g raspberries. Add the mint and 1tbsp agave syrup, mixing well so the fruit starts to macerate. In a bowl, smash the raspberries you kept back with a fork to form a little sauce.Step 5
Serve the berries with a scoop of ice cream, scatter over the chocolate crumb and drizzle a touch of the raspberry sauce on top.