Chocolate macadamia ‘cream’
Makes about 2 cups
1 cup raw macadamias
¼ cup almond milk
6 medjool dates
¼ cup of coconut cream (full fat - chilled)
1 tbsp coconut syrup
¼ cup of cocoa powder
Pinch salt
Soak the macadamia nuts and the pipped medjool dates in a bowl of water and cover for 4 hours (soaking overnight works well to remove the gritty texture).
Once softened, place the soaked macadamias and medjool dates into a food processor and blitz until a sticky paste has formed.
Open a can of chilled coconut cream being careful not to mix the contents. Instead, scrape the top of the can removing ¼ cup worth of the thickened coconut (save the remaining coconut water for another recipe). Add to macadamia mixture.
In the same food processor, slowly begin to incorporate the cocoa powder, almond milk, coconut syrup and salt until a smooth consistency is formed.
Place into a jar and into the refrigerator. Allow to set for minimum 1 hour. Serve and enjoy!
Simply Modify
(IDDSI 7) Easy to chew: Suitable
(IDDSI 6) Soft & bite-sized: Suitable
(IDDSI 5) Minced & moist: Make sure that macadamias have been soaked overnight to avoid the gritty texture. When blending, ensure that the lumps are no bigger than 4mm. If liquid separates from the spoon, an additional thickener may need to be added. Refer to the test guide as needed
(IDDSI 4) Pureed: Make sure that macadamias have been soaked overnight to avoid the gritty texture. It’s best to use a high-speed conventional blender to give the smoothest consistency. If liquid separates from the spoon, an additional thickener may need to be added. Refer to the test guide as needed
