Soak your raw almonds in a bowl of water overnight (or for at least 8 hours). Drain and rinse the almonds. Boil enough water to cover the almonds, take the pot off the heat and add your almonds to the water.

Let the almonds soak in the hot water for 5-10 minutes. Pinch the almonds between your fingers and the almond will shoot out of its skin jacket, leaving you with a “naked” blanched almond. Remove the skins from all of your almonds.

Place your blanched almonds into a food processor and add in the salt, dill pollen, chives, truffle oil, and almond milk yogurt.

Blend ingredients together adding almond milk as needed to get a scoopable consistency and season with more salt if needed. Serve immediately with fresh chives on top or store in fridge in an airtight container.