ICE-CREAM WITH BERRY COMPOTE & An ALMOND & CHOCOLATE CORN CAKE CRUMBLE

Ingredients

Compote:

1 Box Bunalun Organic Frozen Berry Mix

1-2 Tbsp Bunalun Organic Honey

Juice 1 Lime

1 Tbsp Cold Water

Topping:

1 Tbsp Bunalun Organic Honey

½ Tbsp Bunalun Organic Coconut Oil

125g Almonds, Whole

4 Bunalun Organic Milk Chocolate Crunchy Corn Cakes

To Serve:

Your Choice of Ice-cream

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method

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.

To Serve:

Drizzle some of the warm berry sauce and add a good sprinkling of the crumble mix over your choice of ice-cream.

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