12 ounces fresh raspberries and blueberries in equal quantities
5 tablespoons agave nectar
5 tablespoons filtered water
1 (12 ounces) package organic firm silken tofu
1 teaspoon lemon juice
pinch Celtic sea salt
1. Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
2. Put everything in blender, and puree until smooth and creamy.
3. Add in more lemon juice and sweetener to taste, if desired.
4. Chill in the fridge, and serve topped with more fresh berries and vegan cream.
Source of recipe: I got this recipe from my friend Alison about 10 years ago, and my snout has paid homage to her fabulous berry custard trough countless times since.