It is my first time using soaked macadamia nuts in my raw dessert. Results? very happy. It has beautiful creamy texture and delicate, sweet, buttery taste. I cannot wait to use it for other desserts, too. As well as the taste, it is also nutritionally awesome.
Macadamias are a rich source of Vitamin A, iron, protein, thiamin, riboflavin, niacin and folates. They also contain moderate amounts of zinc, copper, calcium, phosphorus, potassium and magnesium. It contains antioxidants like polyphenols, amino acids, flavones and selenium. It is also a good source of carbohydrates like sucrose, fructose, glucose, maltose and some starch based carbohydrates. Surprisingly, it has no cholesterol and no trans fatty acids. The protein, fibre and good fats in macadamia nuts provide energy, promote satiety, stabilise blood sugar level, and actually help you lose weight (of course, when you eat in moderation). So don’t get stuck with certain types of nuts. All nuts are good for you and also different types of nuts contain different nutrition in them. So mix it up!
Ingredients
For crust
50g macadamia nuts
50g raw almonds
1 tsp carob powder
5 dates
a pinch of Himalayan salt
For filling
1 ripe avocado
1 tsp of vanilla extract
1 tbsp of coconut oil
50g of maple syrup or honey
a squeeze of lemon
a pinch of Himalayan salt
For crust, soak the nuts at least 4 hours, best overnight, and blend with carob powder, dates and salt in your food processor until you get a dough. If too dry, add a bit of water or more dates. Take the dough out and set aside. Clean the food processor. For fillings, cut the avocado into small pieces. Put all filling ingredients in the food processor and process until smooth. Taste and adjust sweetness. Transfer to a bowl. To assemble, scoop the dough by a heaping tablespoon, and drop into the bottom of the baking cup liners. Use your fingers to press the crusts down firmly. Spoon the filling batter on each crust and set in the fridge or freezer a couple of hours before serve.
