• 1 handful of blueberries
  • 1 handful of raspberries
  • 2-3 small plums
  • ¾ c almonds, soaked overnight
  • 15-20 cloves
  • 1 tbsp coconut oil
  • 1-2 tbsp raw cacao (100% cacao, unsweetened)
  1. Presoak almonds at least 8 hours in advance of preparation. To remove the skins after soaking, pour boiling water over the almonds and wait 45 seconds. Pour off the water and pinch the almonds; the skins will slide off.
  2. To prepare the cloves, place into a small saucepan with about 1 cup water. Bring to boiling, reduce heat, and simmer 30 minutes or until they are soft. Remove the cloves, saving the water.
  3. Put the peeled almonds into the blender with the coconut oil and most of the clove water. Begin blending, adding just enough water to achieve a smooth, creamy consistency.
  4. Finely chop the cacao.
  5. Stack the mint leaves on top of each other and tear them into pieces.
  6. Pour a layer of the almond cream into a bowl.
  7. Slice the plums and arrange them on the almond cream. Top with the berries, mint, cacao, and cloves.