Prep Time: 1 hour to set, 20 minutes to prep
100g coconut cream
1 ripe avocado
1 vanilla pod
3 tablespoons of almond butter
450g raspberries, make sure you wash them and keep some to the side to decorate with
2 tablespoons honey, try and use a locally sourced one
Place the coconut cream, avocado, vanilla seeds (minus the pod), almond butter and raspberries into a food processor and blend until smooth.
Spoon it into 4 glasses, pop a raspberry on top for decoration and place in the fridge for 1 hour to set before serving.