Raspberry moose cups 


This dessert is so simple yet is always a hit. Light, not to sweet and very adaptable. Instead of raspberries you can add pouched pears, blueberries or even papaya. What ever your body needs.


1 cup of frozen raspberries 

1/2 cup of cashews 

1 can of coconut cream 

4 tablespoons of maple syrup 

1/2 tsp of vanilla 

1/4 cup of melted coconut oil 

juice and zest of 1 lemon 

Optional add ins 

1 tsp of lucuma powder 

1 tsp of Reishi mushrooms 


  1. Soak cashews in boiling water for about 10-20 minutes 

  2. Rinse cashews well 

  3. Add remaining ingredients into blender, blend until smooth. You may have to stop and stir as it is thick. If too thick add more coconut cream. 

  4. Place in freezer for a minimum of 2 hours 

  5. Option to Serve with activated granola and blueberry juice powder 

Natasha Burbury