Free raw food recipe — Raspberry berets

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Raw food recipe

Raspberry beret raw food recipe

Raspberry berets

Prince would love this one. A lovely pudding with a squishy top.

Serves two. Keeps for two days when refrigerated in a sealed container.

Keeps for two weeks when frozen in a sealed container.


100g or 3⁄4 cup cashew nuts
40g or 2 tablespoons cacao butter
10g or 2 teaspoons lúcuma powder
30ml or 2 tablespoons agave nectar
20g or 1 tablespoon coconut butter
80ml 1⁄3 cup cold water
1⁄4 teaspoon vanilla powder


100g or 1⁄2 cup raspberries
30ml or 2 tablespoons agave nectar
5g or 1 teaspoon purple corn flour
1 teaspoon coconut oil

To make the base

Soak the cashew nuts for at least an hour, preferably six hours. Rinse and drain them.

Gently melt the cacao butter and coconut butter together in a pan over a very low flame.

Add all base ingredients to a high speed blender and blend until smooth. Put the mixture into two deep small (8cm) moulds and smooth over the tops. Place these into a freezer while you make the topping.

To make the topping

Blend all the topping ingredients in a high speed blender until smooth. Strain the mixture into a bowl through a sieve to remove the raspberry seeds.

To assemble

Bring the base out of the freezer when set. This may take a hour.

Using a knife, loosen the base from the sides of the moulds and tap them onto serving plates.

Spoon equal amounts of topping over the bases. Watch it dribble down the sides. Decorate with extra raspberries and pomegranate before serving.

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