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Raspberry Cashew Puddings

Total Time 10 minutes
Servings 2 people

Ingredients

  • 125 g raspberries (5oz)
  • 100 g cashew butter (3.5oz)
Metric - US Customary

Instructions

  • Keep a few good looking raspberries aside. Then place the rest in a small bowl and smash with a fork or your hands until you have a chunky mess.
  • Stir in the cashew butter until the raspberries are ‘rippled’ through it.
  • Divide between two little glasses and top with the reserved berries. Eat now or refrigerate until you’re ready to serve.