COMPOTE: Preheat oven to 180˚C. Empty the berries into a small saucepan, add the honey, lime juice and water. Bring to the boil, then reduce to a simmer over a low heat until fruit starts to break down, sauce starts to thicken and it has reduced slightly.
TOPPING: Add the honey and coconut oil into a small saucepan and heat through, until the coconut oil has melted, then add the almonds to the saucepan and stir to coat them. Scatter the coated almonds on a baking tray lined with non-stick baking paper and roast in the oven for 10-12 minutes or until golden. When cooked, remove from oven and allow to cool thoroughly. Add the cooled almonds to a food processor and blitz to a medium/fine texture, transfer nut mixture to a bowl then add the chocolate corn cakes into the food processor and whizz until broken into small pieces. Combine with the nut mixture.
Serve with one or more of our Bunalun Organic Ice-cream alternatives, choice of, Chocolate, Chocolate & Hazelnut or Raspberry flavours. Drizzle some of the warm berry sauce over the ice-cream and add a good sprinkling of the crumble mix.