Sweet Nut Puree Fruit Topping (VeganMoFo)

I often make this sweet nut puree when I have fresh berries on hand.  Because my farmers’ market continues to carry troughs of ripe, juicy strawberries, I have been devouring them like mad.  My latest batches of strawberries have been divine in Homemade Pop Tarts with coffee over the weekend and straight up as a snack, but my favorite way to enjoy these berries at breakfast lately has been topping them with this sweet mixture of raw nuts, sweetener and spices. 

This has been a great work breakfast for me because it requires no heating and is filling enough to get me to lunch.  I change up the kind of nuts I use for this depending on what I have in my freezer, although I almost always include cashews in the mix.  

Ingredients:

1 ½ cups raw nuts, soaked overnight (my favorite combo is cashews, pecans and slivered almonds)
1 tablespoon brown rice syrup, or other sweetener of choice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon salt
Water or non-dairy milk, as needed

Equipment:

Medium bowl with lid of some sort
Food Processor or high speed blender

Procedure:

1.  In a bowl, cover your nut mixture with filtered water.  Place lid or plastic wrap on bowl and let sit overnight in the refrigerator.

2.  Drain your nut mixture the next morning.  Add to a food processor or high speed blender with the rest of the ingredients.

3.  Blend until fairly smooth, adding a splash of water or milk for a thinner consistency. 

4.  Place a healthy dollop on top of fresh fruit for a satisfying breakfast or afternoon snack.