Last weekend I picked more wild blackberries. We’re incredibly lucky to have an endless supply in the area. Unfortunately much of the patch I was in contained over ripe berries which meant they were very soft and some of them tasted mouldy, so I had to be extremely choosey. By next week I’ll be able to pick from the shaded patches that are ripening much more slowly. Besides freezing most of my haul, I wanted to make a dessert. Since Ive made a blackberry ice cream cake, cheesecake, enjoyed them in countless smoothies, and as blackberry ice cream, I needed something new. Here’s my creation! They’re soft and sweet. You could use any berry to make them.
Raw Blackberry Jam Bars
1 cup almonds
3/4 cup walnuts
3/4 cup hunza raisins
1/8 teaspoon vanilla bean powder
3/4 teaspoon water
Grind the almonds to flour in a food processor. Add the raisins. Grind until they are completely broken down. Add the walnuts and vanilla powder. Grind until broken down. Add the water and pulse to incorporate. Remove 1/2 cup of the mixture and press the rest into an 8×8″ pan. Set aside.
1 1/2 cups blackberries
3 dates, chopped
1/2 tablespoon lemon juice
1 1/2 tablespoons chia seeds
Combine the berries, dates, and lemon juice in a food processor until smooth. Transfer to a bowl. Stir in the chia seeds. Set aside for 1 hour. When thickened, spread the jam over the crust. Sprinkle the remaining crust evenly over top. Chill in the fridge at least 6 hours. Slice into bars.
Recipe by Chef Heather Pace, www.sweetlyraw.com