
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