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Whipped Almond Berry Cheesecake Spread

This unique almond spread is whipped to create a “cheesecake-like” texture to deliver a future-forward snack used as a spread on crackers, dip for fruit or inclusion in a bar. Sweetened with dehydrated raspberries and raspberry puree, the whole blanched almonds are combined with almond milk to create a multi-purpose base with the option to customize flavors and develop product lines.

Recipe courtesy of Chef Rob Corliss

Featuring California Almonds

Ingredients

225 g	Blanched almonds, whole
60 ml	Almond milk, unsweetened
30 ml	Coconut milk
60 g	Raspberry fruit puree
14 g	Freeze dried raspberries, whole
a bit less than ½ tsp	Almond extract

Step 1
Place whole blanched almonds in a container and cover with warm filtered water. Cover and refrigerate 24 hours, to soak and soften the almonds.
Step 2
Strain soaked almonds in a colander, draining the soaking water. Rinse almonds with cold water and allow to drain again.
Step 3
Pat almonds dry and place in a robot coupe (fitted with a metal S blade) or food processor along with the coconut oil. Puree almonds & oil until they start to form a smooth, blond color almond paste. This takes around 12 minutes.
Step 4
While the robot coupe/food processor is running; add the almond milk, raspberry puree, freeze dried raspberries and almond extract. Puree until the mixture is silky smooth and resembles a "cheesecake-like" consistency and flavor.
Step 5
Place the Whipped Almond Berry Cheesecake Spread in a sealed container and reserve refrigerated for approximately 30 minutes before consuming.

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Appetizers, Fruits & Vegetables, Gluten-free, Sides, Snack, Vegetarian or Vegan

Whipped Almond Berry Cheesecake Spread

Ingredients

Step 1

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Step 5

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