Fresh Raspberries (just a handful)
1/2 Can of coconut milk
Tablespoon of Almond butter (optional)
Pour half the can of coconut milk in to a jug. Mix in the almond butter and add the Raspberries and slightly squashing the Raspberries as you mix, but not too much! It's as simple as that, the pour in to Silicone cupcake moulds and add a lolly stick. I didn't have one so I used 4 cocktail sticks. It did the job!
Place in the freezer for a couple of hours and then divulge.