“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.”
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
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.
Place the psyllium husks and 150 ml of water in a bowl. Stir until the mixture thickens and forms a soft gel.
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.
To make the berry puree, place the berries and vanilla in a blender and blend until smooth.
Layer the macadamia cream with the berry puree in cups and top with the extra berries and drizzle with the remaining honey.