1 cup raspberries (fresh or frozen)
1 tsp vanilla paste or extract
400 ml can coconut cream
3 tbsp C Berry Blast
1/2 cup of The Wholefood Pantry Maple or Rice Malt Syrup
1/2 cup Natural Gelatin
1. Bloom the gelatin by adding 1 cup of water to 1/2 cup of gelatin, let sit for a few minutes to absorb the liquid.
2. Place coconut cream, raspberries, vanilla and maple syrup into a sauce pan over a medium heat until gently simmering.
3. Pour the mixture into a heatproof blender along with the bloomed gelatin and C Berry Blast. Blitz to combine and emulsify the berries.
4. Pour into silicone moulds and refrigerate for an hour or until set.
Note: you can also substitute the coconut cream for almond milk or even orange juice!