Gluten free, vegan, refined sugar free


1 cup x frozen raspberries

1/2 cup x cashews

1 can x coconut cream

4 tbsp x maple syrup

1/2 tsp x vanilla

1/4 cup x melted coconut oil

juice and zest of 1 lemon


1 tsp x lucuma powder

1 tsp x 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 and 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

About the Author

Tash Burbury can be found cooking delicious meals at Billabong Retreat or you can find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https// &