Fragrant Vanilla and Honey Macca Cream with Berry Purée Recipe




  • 1½ cups (210g) macadamia nuts (or cashew nuts)
  • ½ tsp psyllium husks
  • 1 tsp lemon juice
  • 1 tsp vanilla powder
  • 1 tbsp raw honey

For the berry purée:

  • 1 cup (125g) fresh raspberries, plus extra to serve
  • 125g fresh strawberries, hulled, plus extra to serve
  • ¼ tsp vanilla powder


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.

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

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.

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

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

Recipe extracted from The Yogic Kitchen by Jody Vassallo, published by HQ HarperCollins in print and ebook.

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