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Honey Cream
By Jackie Graff
2 cups Macadamia nuts, soaked for 24 hours and drained
2 cups coconut milk from a young coconut (also called Thai coconut)
Meat from 2 young coconuts
1 teaspoon vanilla powder
Honey
to taste - few tablespoons
Sea
salt to taste - pinch or so
Place all ingredients except honey and salt in a food processor and process
until smooth. Add honey and salt gradually until it is the way you like.
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