|400 g||frozen raspberries (divided)|
|800 ml||rice milk|
|200 ml||coconut milk|
|1 tsp||arrowroot starch|
|3 tbsp||Licor 43|
|2 tbsp||vegetable oil|
|150 g||agave nectar|
|toasted coconut flakes, for garnish|
In a large saucepan, bring rice milk and coconut milk to a boil over medium-high heat.
In a small bowl, mix together the agar-agar and arrowroot starch with a little water until smooth.
Add agar-agar mixture to saucepan and whisk to incorporate; bring to a boil for approx. 1 – 2 min.
Add cashews, liqueur, salt, vegetable oil, agave nectar, and rice milk mixture to blender; mix on high speed for approx. 1 – 2 min. until smooth and creamy.
Pour cream into small jars for serving; refrigerate for approx. 3 – 4 hrs. until cooled and set.
Add two-thirds of the raspberries to a small saucepan and bring to a boil over medium-high heat to defrost.
Add warm raspberries to blender, as well as dates and lemon zest. Mix on high speed for approx. 1 min. until smooth. For a smoother finish, strain sauce through a sieve and discard large pieces of fruit.
Return raspberry sauce to pan and reheat over medium heat. Add remainder of frozen berries to blender and pulse for approx. 10 – 15 sec. Garnish cream with raspberry sauce, frozen raspberry pieces, and toasted coconut flakes, if desired. Enjoy!