- 200g cashews, soaked overnight in filtered water with a splash of apple cider vinegar
- 200g fresh or frozen raspberries
- 50ml lemon or lime juice
- pinch of sea salt
- 150g honey or rice malt or a mix
- 100ml coconut oil
Push the raspberries through a fine sieve to extract the crunchy seeds. Place the berry juice in a high speed blender with the other ingredients.
Blend until very smooth and pour into glass jars. Cover and place in the fridge over night. If you have some left over it is great to put into little chocolate moulds and placed in the freezer as an ice cream treat.
To serve, use chards of organic raw chocolate or cacao nibs and/or fresh berries.