Like many vegans, I’ve had a raw food phase. I absolutely love raw food and try to incorporate at least one raw meal into my daily repertoire.
It’s just so easy! Like vegan food in general, there is a strange misconception raw food is complicated or difficult, which baffles me. Raw food is as simple as peeling a banana or slicing up a cucumber! And “gourmet” raw food is usually no more complicated than activating a blender!
This little gem happened quite by accident (as many of my recipes do!) and every time I make it – it becomes more and more delicious. It’s super simple, cashing in on the deliciousness of fresh fruit in all it’s purity.
The version I’m giving you here has a naughty addition of dark chocolate, which gives it a really good kick and balances nicely with the walnut and sweet berries. Obviously if you are a hard-core raw foodist – leave that off or replace it with some raw cacao butter.
You will need a good quality blender for this recipe and two serving glasses. You can make this as one large crumble – but I like seeing all the layers.
Preparation Time: 1 hour
Serves: 2 (generously!)
500g Strawberries (Organic if possible!)
500g Blueberries (As above…)
2 Tablespoons Coconut Oil
4 teaspoons Cinnamon
1 1/2 cups Raw Walnuts
1 teaspoon Vanilla essence
100g vegan dark chocolate (naughty… not raw… naughty)
Begin by putting nearly all of your strawberries and blueberries into the blender, leaving out a good handful of both. You will add these later for some texture in the filling.
Chop these strawberries in quarters, but leave the blueberries whole.
While the berries are blending, add 2 teaspoons of cinnamon and 1 tablespoon of Coconut oil.
Taste. If you would like slightly more cinnamon – go for it. But if you’re happy with this flavor (as I was!) add the remaining berries and just STIR together with a spoon. Do not blend this – you want to keep these berries whole.
Pour this mixture into your 2 serving glasses and place into the fridge.
Leave these to set in the fridge for at least 1 hour.
Clean out your blender and wipe dry.
In your clean blender, now we can make the crumble! Simply put your walnuts, 1 tablespoon of Coconut oil, 2 teaspoons of cinnamon and 2 teaspoons of vanilla essence into the blender and pulse until it becomes the perfectly “crumble” texture. (It is slightly mind blowing watching this happen.)
By “pulse” – I mean give it a blast of power, stop. Blast of power, stop. This prevents the mixture from going too fine too quickly.
Have a taste. It should have a clean, nutty, coconutty flavor, not too overpowering. Remember, you will be combining this with the sweetness of fresh berries and the bitterness of dark chocolate. The three balance beautifully 🙂
Now – leave that aside and melt your dark chocolate. Fill a small saucepan with only a few inches of water and put on the heat. Place a bowl with your chocolate in over that, making sure the bottom of the bowl doesn’t touch the water. If it does, just empty some out.
Slowly melt your chocolate on a very low heat, stirring occasionally.
To assemble – take your Berry mixture out of the fridge and touch it gently to check it’s set. If you’re happy with how firm both the portions are, top with a healthy handful of your walnut crumble.
And finally – drizzle on the dark chocolate and finish with half a strawberry. Perfection!
Enormous thank you to the incredible Lucas Smith Photography for his shots of this dish. Lucas has a vast, impressive website full of beautiful images of landscape and portrature as well as lovely food and drink!