FRUITY MACADAMIA CREAM
SERVES 2 PORTIONS
7 oz. (200 g) macadamia nuts
1 small zucchini
3 1/2 tbsp. apple juice (optional) scant
1 oz. (25 g) goji berries (optional)
2–3 tbsp. orange juice
4–5 tbsp. maple syrup
scraped-out seeds from 1/2 vanilla pod
pinch of salt
1/3 cup (50 g) blueberries
1/3 cup (50 g) raspberries
a few mint leaves (optional)
1 3/4 oz. (50 g) vegan white chocolate
NUTRITIONAL VALUES
Calories: 1067kcal
Fat: 85g (17g S.Fat)
Carbs: 78.1g
Protein: 11.2g
Sugar: 61g
Sodium: 118mg
METHOD
Soak the macadamia nuts for 12 hours in cold water. Peel the zucchini, then cut it in half lengthwise and scoop out the seeds. Chop the rest of the vegetables into coarse chunks. Bring the apple juice to a boil, then add the goji berries (if using), and remove from the heat.
In a food processor, combine the macadamias, zucchini, orange juice, maple syrup, vanilla seeds, and salt until smooth and creamy. In a colander, drain the goji berries and fold them into the cream. Divide the cream between two containers or jars with lids.
Scatter the blueberries, raspberries, and mint (if using) on top of the cream, then grate the chocolate over the top. Seal the containers and place them in the refrigerator until ready to eat or transport.
In a food processor, combine the macadamias, zucchini, orange juice, maple syrup, vanilla seeds, and salt until smooth and creamy. In a colander, drain the goji berries and fold them into the cream. Divide the cream between two containers or jars with lids.
Scatter the blueberries, raspberries, and mint (if using) on top of the cream, then grate the chocolate over the top. Seal the containers and place them in the refrigerator until ready to eat or transport.
RECIPE NOTES
Add 1/2 cup (50 g) cocoa powder to the cream for an extra chocolatey touch.
