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Fragrant vanilla and honey macca cream recipe with berry puree by Jody Vassallo

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This beautiful macca cream recipe by Jody Vassallo tastes as good as it looks.

Vanilla and honey macadamia cream recipe

“This is insanely delicious – and so damn simple,” says Jody.

“Trust me on this one, you won’t be sorry. Vanilla powder is expensive but you use so little and the flavour is so vanilla-y that once you have tried it, you’ll be won over.”

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Ingredients

  • Macadamia nuts 210g, (you can use cashews instead)
  • Psylium husks 1/2 tsp
  • Lemon juice 1 tsp
  • vanilla powder 1 tsp
  • Raw honey 1 tbsp

For the berry puree

  • Fresh raspberries 125g, plus extra to serve
  • Fresh strawberries 125g
  • vanilla powder 1/4 tsp

Method

  • Step 1

    Place the nuts in a bowl, add plenty of water and allow to soak overnight. If you are short on time, you can use boiling water and soak the nuts for 30 minutes, until they are soft.

     

  • Step 2

    Place the psyllium husks and 150 ml of water in a bowl. Stir until the mixture thickens and forms a soft gel.

     

  • Step 3

    Place the drained soaked nuts in a high-speed blender, add 2 tablespoons of the psyllium gel, the lemon juice, vanilla, half the honey and 1 tablespoon of water and blend until very smooth and creamy. Add a little more water if it is too thick.

     

  • Step 4

    To make the berry puree, place the berries and vanilla in a blender and blend until smooth.

     

  • Step 5

    Layer the macadamia cream with the berry puree in cups and top with the extra berries and drizzle with the remaining honey.

The Yogic Kitchen by Jody Vassallo

This recipe comes from The Yogic Kitchen by Jody Vassallo, published by HQ (£16.99), which goes on sale on 2 May 2019.

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