Smooth, spreadable almond creamy spread not too sweet and with the aromatic note of rosemary is excellent to enjoy on a slice of toasted bread or to use as a filling for mini sweet rolls or biscuits or just spoon it on. The topping with fresh blackberries and chopped 80% dark chocolate is a boost.

Serves 3-4, Preparation 10 mins, Cooking 20 mins

  • 300 g of peeled almonds, untoasted
  • 2 rosemary sprigs
  • Honey, 1 teaspoon
  • Blackberries, a bunch
  • Grated dark chocolate 80%, to taste



Coarsely chop the almonds with a knife, then place them in a blender.

Blend until smooth. Do not blend for too long, stopping the processor from time to time, otherwise the almonds may burn and turn bitter.

Once creamy, add a tsp of honey and chopped rosemary, mix with a spatula.

Garnish with fresh blackberries and chopped dark chocolate.


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