I tried some dried inca berries at the Source Bulk Foods store last week. I get excited by new foods, though I expected that sweet yet bland flavour of other dried fruits. Instead, inca berries are incredibly tart, with a juicy sourness. Perhaps a bit like a bilberry, but with much more juiciness and a lot sweeter. They made my palette tingle! I instantly thought they would make a delicious jam, but I didn’t want to heat them and lose their flavour. Instead, I chose to make a raw snack that really focuses on the flavour of the berry and doesn’t take away any of the health benefits that accompany this strange fruit.
The berries have 53 calories per 100 grams, and contain a load of vitamins, fatty acids and phytosterols. There’s a bit of calcium and iron and other minerals, but the antioxidants are responsible for the anti-inflammatory and other healing qualities. See more about them here.
- 1 cup dates
- ¼ cup coconut oil, melted
- 1 cup instant oats
- 1 cup almonds
- ½ tsp salt
- 1 dried inca berries
- ¼ cup maple syrup
- In a small container, soak the inca berries in warm water.
- Meanwhile, blitz up the dates and the oil in a food processor.
- In a small coffee blender, grind the oats and almonds into a flour. Add the flour and salt to the food processor, and blend together. It should form a ball of paste.
- On a piece of baking paper, pour out the paste. Press down firmly into a centimetre thick rectangle.
- Drain the inca berries.
- In the (now empty) processor, blend the berries and maple together into a seed jam. Scoop it out onto the nut dough. Smooth over the centre.
- Gently roll the dough up like a sushi! Use the paper to tightly squash it all together. Store in the freezer for 30 minutes.
- Slice into thick pieces, using a bread knife. Store in the freezer until you want to eat them.