- 8 oz Blanched almonds, whole
- 2 fl oz Almond milk, unsweetened
- 1 fl oz Coconut milk
- 2 oz Raspberry fruit puree
- 0.50 oz Freeze dried raspberries, whole
- 0.08 oz Almond extract
Whipped Almond Berry Cheesecake Spread
Difficulty
Hard
- Place whole blanched almonds in a container and cover with warm filtered water. Cover and refrigerate 24 hours, to soak and soften the almonds.
- Strain soaked almonds in a colander, draining the soaking water. Rinse almonds with cold water and allow to drain again.
- 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.
- 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.
- Place the Whipped Almond Berry Cheesecake Spread in a sealed container and reserve refrigerated for approximately 30 minutes before consuming.
NAME | AMOUNT |
---|---|
Calories | 44 |
Fat | 4g |
Saturated Fat | 1g |
Trans Fat | 0g |
Cholesterol | 0mg |
Total Carbohydrates | 2g |
Dietary Fiber | 1g |
Sugars | 1g |
Protein | 1g |
Did you know?
In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good. Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. Click here to watch recipe video demonstration.