Natural Balance Foods

Lemon Possets with blackberry Couli & Lemon Cookies

Nakd Lemon Possets

Learn how to make this zesty dessert treat made up of a rich lemon posset with blackberry couli and an scumptious lemon cookie made from our Nakd Lemon Drizzle bar.


  • 1 Nakd lemon drizzle bar 
  • Juice 1 1/2 lemons
  • 1 tbsp arrowroot
  • 150g silken tofu 
  • 320g Coconut cream 
  • 3 tbsp maple syrup 
  • Zest of 2 lemons
  • 1/2 tsp vanilla power 
  • Pinch of turmeric 

For the Blackberry Couli:

  • 1 cup blackberries 
  • Splash of water 
  • 1 tbsp maple syrup 


  1. Roll out the lemon drizzle bar, user a cutter or knife cut into stars then set aside 
  2. Mix the juice 11/2 lemons with 1 tbsp arrowroot until it's dissolved.
  3. Add the tofu, coconut cream, maple syrup, arrowroot mix, lemon zest, turmeric and vanilla to your blender and blend until smooth and creamy. 
  4. Divide between 4 small glasses and refrigerate for at least 2 hours

To make the blackberry couli; 


  1. Add the blackberries, water and maple syrup to a small saucepan and cook until the blackberries have cooked down. Allow to cool a little then sieve to remove the pulp. 
  2. Remove the possets from the fridge then top the possets with the blackberry couli 
  3. Return to the fridge for an hour then top with delicious stars 

Recipe provided by Rebel Recipes


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