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.