1 Add the cashews, coconut cream/yogurt, lemon juice, maple syrup, vanilla and protein into a blender. Blend until smooth. Depending on the power of your blender, you may have to add in 1/4 cup of coconut milk to help the mixture blend up, so adjust as necessary.
2 Transfer half of the batter into the bottom half of mini silicone cupcake moulds. Pop into the freezer.
3 In the meantime, add in the berries and immunity powder and blend until smooth. Once vanilla layer is set, spoon the berry mixture on top. Freeze for a minimum of 1-2 hours or until set.
4 Remove from moulds and decorate using your favourite toppings. Thaw at room temperature for 10 minutes before serving.
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