Ingredients

·          1 cup full-fat coconut milk

·          1 cup raspberries

·          2 small beets, boiled and peeled (about 1 cup)

·          ¼ cup beet cook water

·          4 tbsp. coconut nectar

·          1 tsp. vanilla

·          ¼ tsp. salt

Instructions

Blend all ingredients together until smooth in a blender. Chill in the fridge for at least 6 hours, then churn in an ice-cream maker and transfer to the freezer for a few hours before serving, or just freeze the whole mixture in a pan. Enjoy with toppings of your choice!

Heather Pace

 A classically trained chef turned raw-dessert chef, she is a
 travel bug, a chocoholic, and a certified yoga instructor.

www.sweetlyraw.com