Serves Makes 300g
1 x 170g RAW Organic Almond Butter
Pinch of salt
2 tsp RAW Tropical Forest Honey
1 sliced apple, to serve
Place the berries in a pan and roughly crush them with a fork. Place the pan on a medium-low heat, cover and cook gently for 5 minutes, or until they have released their juices. Remove the lid and continue cooking for 2 minutes more to create a sticky jam. Leave to cool.
Add the almond butter to a glass jar, then stir in the salt and berries. Taste, and add the honey if required.
Serve with some sliced apple, dip and enjoy! Store in an airtight container in the fridge for up to a week.