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raw breakfast crumbles + almond cream


So if you’ve read this blog before, you’ll know that I’m not a raw food person. I live in a mostly cold climate that requires the consumption of soups, stews, curries, roasted veggies and, ahem, certain hot beverages involving whiskey. I love experimenting with living food recipes and eating at raw restaurants for sure, but as a lifestyle it’s not for me. I am, without a doubt, a dessert-for-breakfast kind of person though. Like, for sure.

Enter raw desserts. These treats are generally made from fruit and nuts (or raw cacao, irish moss, coconut meat etc). Oh, and they’re free of refined sugars, gluten and animal products. That’s breakfast material right there! Insanely delicious, filling and healthy breakfast material to be specific.

There is so much local fruit available right now: berries, peaches, plums, first apples and pears, all at the same time! It’s a miracle really. I make a simple crumble mix from dates and nuts to scatter on top and a vanilla almond cream to make it seem a bit more indulgent. An initial word on the almond cream: it’s amazing. Some vanilla bean makes it so lovely. I have a high speed blender so I can whip this cream up pretty easily, but I’ll add instructions for food processor usage as well. It might not be as smooth, but the flavour will still be outstanding.

raw fruit crumbles
serves: 4-6 (a week’s worth of undeniably fabulous breakfast)
notes: If you are using a food processor for the almond cream, pulse the soaked almonds until they’re about one stop short of becoming almond butter, then add the other ingredients and put it to high until the cream is as smooth as possible. Also, I painstakingly peeled all of the almonds once they were done soaking. You don’t have to do this! It will taste just as good.

almond cream:
1 cup raw almonds, soaked overnight
1/2 cup water (plus extra, I needed another tbsp, but this could vary)
1 tbsp extra virgin coconut oil
1 tbsp agave nectar (or maple syrup, raw honey etc)
seeds from 1/2 a vanilla bean (or 1 tsp extract)
teeny pinch of salt

crumble:
1 cup nuts or seeds of your choice (I used a mix of pecans, walnuts, almonds and hemp seeds)
3/4 cup pitted medjool dates
1/2 tsp ground cinnamon
a smidgin of seeds from the vanilla bean (or 1/4 tsp vanilla extract)
pinch of sea salt

assembly:
1-2 cups of sliced/chopped fruit per person
maple syrup, agave nectar or honey
ground cinnamon

Make the almond cream: place the soaked almonds and water in a blender. Turn the blender onto a low-medium speed to break up the nuts and stop when the pieces are starting to form a puree with the water. Add the coconut oil, agave nectar, vanilla bean seeds, salt and more water if necessary. Turn the blender to high until the mixture is as creamy and smooth as possible. This took a couple minutes for me. Scrape almond cream into a container and chill thoroughly.

For the crumble: Place all of the ingredients in a food processor and pule until the nuts become large crumbs and the mix holds together when you pinch it. Set aside or keep in the refrigerator if you’re making it ahead. Also, if you press this mix into a pan it’s like homemade Larabars! Awesome.

To assemble: Place sliced/chopped fruit into a bowl and drizzle lightly with maple syrup/agave/what have you. Sprinkle a teeny bit of cinnamon (or cardamom!) if you’re into that. Spoon some crumble mix evenly on top of the fruit and put a fat dollop of almond cream on there.

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Dawn13/09/2011 - 4:52 pm

This is absolute perfection. I am all about dessert-y recipes for breakfast as well. I can’t wait to try this out!

Elise13/09/2011 - 11:27 pm

I only made the almond cream but it was amaaazing! My first nut “cream”. So easy to make too :) It was just a little gritty but I’m sure if I soak the almonds a little longer or blend them a little longer it’ll be perfect.

Kelsey (Happyolks)14/09/2011 - 12:52 am

yes, yes, and yes. I need to put this on my must-make-before-all-the-fruit-is-gone list. lovely.

greenthyme20/10/2011 - 6:46 am

This looks delicious. I just came across your blog through foodista. You have some amazing recipes here.

Bhakti29/12/2011 - 11:46 am

Simply delightful…. hope I can get my husband to eat fruits for breakfast in this way.

[...] carrot cake pancakes with tangy lime cashew cream serves: 4 special equipment: a blender or food processor notes: Grate the carrots on the fine side of the grater for a more refined textured pancake. Oh, and if you don’t have cashews, you can always make almond cream! [...]

[...] Raw Breakfast Crumble. When you hear “crumble” the first words you probably think are butter-laden, sugary and fattening. But this dish is quite the opposite. It comes from The First Mess and is not only raw, but also completely clean in terms of natural, healthy ingredients. Try this recipe in place of your typical bowl of cereal and you’ll be kissing your breakfast blues goodbye. [...]

marla07/06/2012 - 10:19 am

Such a great idea for healthy crumbles!

krystal29/07/2012 - 10:57 pm

Instead of peeling the almonds, an easy way to remove the skin is to blanche them in hot/boiling water for about 30 seconds, then dunk them in cold water. The skins slip right off after that, and they are in the hot water such a short time that it is not supposed to kill the enzymes, so the almonds remain raw. Do this before soaking them :)

Laura30/07/2012 - 10:10 am

Fantastic tip Krystal! Thanks :)

[...] got this idea from The First Mess blog. She does a raw date and nut crumble over a raw almond cream fruit topping. Doesn’t that [...]

Penny06/11/2012 - 5:26 pm

I made this for breakfast today – Seriously divine! Thank you :-)

[...] you a great base for a black forest cupcake – I’d fill it with a vegan butter-cream or an almond cream like this one, and decorate with black cherries and grated dark chocolate.  [...]

Ashley07/04/2013 - 3:25 pm

I just made the almond cream, and it is SO good. Just a little bit of sweetness that goes so perfectly with fruit! Love!!

[...] Breaking the fast… It might be because I have breakfast on the mind but I want to veganize these and eat them all right now–> Roasted Blueberry Coconut Quinoa Parfaits, Raspberry Maple-Pecan Granola, Roasted Strawberry Parfaits and Raw Breakfast Crumble. [...]

Jayme08/05/2013 - 10:34 am

I found your site through thekitchn.com, when searching for “can I make my own protein powder”. I was thrilled to discover that I can. I like the sounds of your raw fruit crumble and almond cream. The almond cream sounds delightful, never would have thought of that. Beautiful website, thanks so much! ~Jayme

[...] This dessert, which doubles as a breakfast food, is not only delicious, but also healthy because it is free of refined sugar, gluten, and of course animal products. Use whatever local fruit is available: berries, peaches, plums, apples and pears are all good. Then add a crumble made of dates and nuts and indulge your guests with a vanilla almond cream. You can find the recipe here. [...]

Anna03/08/2013 - 8:06 am

I have loved your Càmping story (have you tried to sleep under the stars?), and the drink seems lovely to me! Regards from Barcelona

Elizabeth Clarke17/10/2013 - 10:01 pm

Great breakfast option. Love the idea of getting all your goodness in one bowl straight up.

[…] Was also quite tempted by this Raw Breakfast Crumble with homemade almond cream from The First […]

[…] first, is this raw breakfast crumble. It’s a mix of almonds, dates, cinnamon, honey, and fruit that we think would make the […]

23 Amazing Vegetarian Recipes26/01/2014 - 6:02 am

[…] Raw Breakfast Crumbles + Almond Cream - This dessert-for-breakfast style dish is a hit. You can even try it as a healthy snack, or for dessert too! […]

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