Raspberry Coconut Mousse

Ingredients

• •1 ½ cup cashews, raw
• •3 tablespoons lemon juice
• •3 tablespoons water
• •1 ½ tablespoons coconut oil, melted
• •1 cup canned coconut milk (solids only)
• •1 teaspoon vanilla extract
• •Liquid stevia extract, to taste
• •½ cup fresh raspberries, mashed slightly

Preparation

1. 1Combine the cashews, lemon juice, water, and coconut oil in a blender and blend until smooth
2. 2Beat the coconut milk with a hand mixer until stiff peaks form, then beat in the vanilla and stevia to taste
3. 3Fold the whipped coconut milk into the cashew mixture then fold in the berries
4. 4Spoon into jars and chill for at least 1 hour before serving