Raspberry moose cups 


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