the oven for 12 minutes and let cool.
before you begin to make the jam you may soak the cashews in hot water to get ready to make the coconut cream.
in a small pot on low heat, add all ingredients and stir through slowly. you may also let simmer for 5 – 10 minutes.
when the raspberries have cooked and jam is hot, turn of the heat and let sit for 5 minutes.
if the jam is not thick enough you can drain the excess liquid out slowly and then place in a jar while you prepare the cream.
add all ingredients in a blender and blend until a creamy texture is formed.
if cashews 