• Place raw almonds in a small bowl and cover with boiling hot water. Let sit for 10 minutes, and almond skins will start to wrinkle and loosen.
• While the almonds are soaking, in a small saute pan, warm raspberries, wine, and sugar over medium heat. Bring to a boil, then lower to medium-low heat and simmer, uncovered, for 10 minutes; stirring occasionally.
• Drain and rinse almonds, then peel the skin off by squeezing the almond (pointed end toward the bowl), and popping it out. Some may need additional peeling, but this is the easiest way.
• Place peeled almonds in a high-speed blender with yogurt, non-dairy milk, maple syrup, apple cider vinegar and salt. Blend until very smooth, noting this may take a couple of minutes, and scraping down the sides to blend everything.
• Once the raspberry wine sauce has thickened, pour it into a shallow bowl and place it in the fridge for 10 minutes, along with the creme in another container. When you are ready to serve, layer the wine sauce and almond creme fraiche in a small dish, then swirl together with a knife. Serve chilled with fresh fruit, toasted crostini, crackers, etc. 

Truffles

• If your dates are not soft, soak them in hot water for 15 minutes. Drain dates and place in food processor with maple syrup. Pulse and puree until mostly smooth. You may need to scrape down the sides to include every bit.
• Place date maple puree in a small bowl, clean out processor, then place raw cashews inside. Run food processor until cashews are completely broken down and have turned into a thick butter (about 4-6 minutes).
• When you have cashew butter, add date maple puree, vanilla, cinnamon and pinch of salt to processor and run until mixture is combined and has created a large ball.
• Separate cashew butter into 30 balls, roughly equal to a heaping teaspoon. Place on baking sheet and refrigerate for 5 to 10 minutes.

Truffle Crust

• Place toasted cashews, cacao nibs, and salt in a small bowl, mix until combined.
• Take naked truffles out of the refrigerator and roll them in crust mixture, pressing down lightly to make sure it adheres. Refrigerate truffles until you're ready to serve them.