Raspberry mousse cake topping

This is great as a stand-alone mousse or as a cake topping.

200g cashew nuts (pre-soak for 30 mins)
1 cup of raspberries
3tbs coconut nectar/honey/ maple syrup
100g coconut oil

Drain off the nuts and blend with the raspberries until smooth. Add coconut nectar to sweeten. Then, add the coconut oil and blend well. This can be placed on a raw biscuit base or served on it’s own in bowls.
Sets in 30 minutes in fridge.

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