Lemon Custard with Raspberry Filling

Looking to make a quick dessert that didn't require too much prep time or dehydrating time, I made this lemon custard, which is really just another variation on raw cheesecake filling. I didn't want the heaviness of a crust to get in the way of the flavors, so this time I chose to layer the custard with some blended raspberries. Easy, quick, beautiful and satisfying, yet it looks kind of fancy. Perfect for those dinners where you'd like to end with something sweet but don't have the time to make a cake or pie.

Lemon Custard with Raspberry Filling:

Custard:
1 c. soaked cashews
1/3 c. lemon juice
1/4 c. agave plus 2 tablespoons
1/3 c. coconut oil at room temperature
2 T. lemon zest
seeds scraped from one vanilla bean
pinch of sea salt

Blend all ingredients except coconut oil in a high speed blender until well incorporated. Add coconut oil last and blend again until thoroughly mixed. Pour half of mixture into two glasses and set in refrigerator until the custard is firm to the touch. This usually doesn't take more than twenty minutes. Keep the other half of custard mixture at room temperature.

Raspberry Filling:
1 pint fresh raspberries
4 T. agave
1 T. lemon juice

Blend ingredients in a high speed blender. Pour a layer onto the custard cups. This layer should be thin, about half what the custard layer was. Reserve the remaining raspberry filling for a final garnish.

Next, spoon the remaining custard into the center of the raspberry layer. The raspberry layer will fill around the sides of the custard so that the custard looks like a little island floating in a raspberry sea. Set the cups in the refrigerator again until the top layer of custard is firm to touch.

Spoon a few drops of raspberry filling onto the custard centers as a final garnish. You are ready to serve your beautiful desserts.