LEMON SHERBET &

INGREDIENTS

(You will need a 6 ½” cake tin)


Base
•    1 cup shredded coconut
•    1 cup skinless almonds
•    1 cup medjool dates (pitted)
•    ½ tsp pink Himalayan salt
•    A squeeze of lemon juice (1tbsp)

Raspberry Sauce
•    1 cup fresh raspberries

       (if using frozen allow them to thaw first)
•    1½ tbsp maple syrup

Filling 
•    2 cups cashews

      (soaked in water for 6hrs and rinsed)
•    Zest of 1 organic lemon
•    ⅓ cup maple syrup
•    ½ cup lemon juice
•    1 tsp vanilla powder or extract
•    ¼ cup coconut oil (melted)
•    ½ tsp ground turmeric

Coconut cream (optional)
•    1 cup chilled canned coconut milk  

      (use the thick part from the top of the can only)
•    3 tbsp melted coconut oil 
•    1 tbsp maple syrup

Garnish
•    ½ cup raspberries
•    2 tbsp chopped pistachio
•    2 tbsp lemon zest