2-3T. raw local honey, maple syrup or raw agave (adjust amount based on your preference for sweetness)
In a single layer on a baking sheet, freeze the fresh raspberries.
In bowl of food processor fitted with "S" blade, process raspberries until they are coarsely ground. Add in the salt. (This doesn't work well without the salt, it seems to help the berries stay frozen.)
With processor running, pour in the coconut cream and 1 to 2 T. sweetener.
Process just until mixed. Taste and if not sweet enough, stir in remaining sweetener of your choice.
Transfer to a freezer-safe container and freeze for a couple of hours before serving.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.