For the lemon possets:
1 Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
2 Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
3 To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).
For the shortbread biscuits:
1 Preheat the oven to 180C and line two baking trays with baking paper.
2 Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
3 If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
4 Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
5 Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.
Recipe courtesy of Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018