Berry Nougat with Raw Cacao Nibs

This recipe is an old favourite of ours from the raw food cookbook "Rejuvenate Your Life" by Serene Allison, except with a couple of tweaks of my own. I've added raw cacao nibs, for a delicious, chocolatey crunch, and I use my homemade nut butter. I make this quite often for snacks, desserts, cake toppings, and even for breakfast... it's delicious. The amounts can vary to taste, so don't stress too much about measuring. I make my own nut butter first in the Thermomix - it's very quick and easy.  Otherwise you can use bought almond butter if you like.

You can let the berry nougat thaw a little before eating, or have it still frozen - I like it about halfway in between frozen and thawed, as it's juicier and has more flavour. You can keep it in the freezer and just thaw it out a little when you want some. It's delicious on it's own, or on top of a raw cheesecake or a chocolate gateau or torte caprese - especially with chocolate drizzled over the top!

Recipe makes a little over 4 cups.

1. In Thermomix bowl, chop almonds on speed 6 for about 5 seconds, or until roughly chopped:

- 100g raw almonds

2.  Add and mix on speed 3 for a few seconds, until combined:

- a couple of heaped tablespoons of almond butter (or mixed nut butter) (to 'glue' it together)

- a handful or two of raisins or sultanas (for chewiness)
- 30g pure maple syrup (to taste - make sure it's still tangy, not too sweet)

- a handful of raw cacao nibs

3.  Add and mix in on reverse speed 2 for a few seconds:

- about 400g of frozen mixed berries