Perfect creamy, cool, and sweet dessert for a hot summers day.

Ingredients for 8 servings


250 g frozen raspberries - allow to unfreeze first

300 g water

120 g coconut oil - melted

200 g cashews

50 g agave

1 pinch of salt

100 g fresh raspberries

Dried flower petals like roses




Start by melting the coconut oil and set aside.

In the meantime, blend all the other ingredients together and slowly add the coconut oil to emulsify.

Portion in dessert cups and garnish with fresh raspberries and dried flower petals. Refrigerate for a few hours for thicker mousse.

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