- 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
- 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.
Freshly ground cardamom is key in the flavor of this recipe. I buy cardamom pods and grind my own cardamom in a mortar and pestle. This is the only spice I bother doing this for because the flavor really is that much better than what I can buy in the store.
For the coconut whipped cream, the recipe makes 2 different versions for you to choose from. I prefer the looser version which is what is picture here in this recipe.