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.