Raspberry berets

• 1 ½ cups raspberries (fresh or frozen)

• 1 tbsp beef gelatin

• 2 tbsp cold water (to bloom gelatin)

• 1-2 tbsp honey

• ½ cup cashew butter

• 1 cup dark choc chips

• 1 tsp coconut oil

• pinch flakey salt

• fresh or frozen raspberries for topping

bloom: in a heatproof bowl, sprinkle beef gelatin over cold water. Let it sit 3-5min until it absorbs the water

jam: gently warm the raspberries for 2-3 min to release their juices (don’t boil). Remove from heat and add bloomed gelatin, stirring until dissolved

layers: spoon cashew butter mixed with honey into bottom of moulds, add tsp warm raspberry gelatin mix, drizzle melted choc (add tsp coco oil before to spread further). Add one perfect raspberry on top each!

set and freeze - top with flakey salt to serve.