Freshly harvested macadamias make for mouth-watering recipes.
Grease 12 x 1/3 cup muffin tin. For the crust, place all ingredients into a high speed blender and pulse until combined. Divide the crust into the muffin pan holes and press down with fingers to firmly place the crust into the pan, set aside.
In a large bowl, combine macadamias, coconut oil, maple syrup, vanilla, water, cocoa and avocado until the mixture is creamy. Fill the muffin pans with the mixture. Sprinkle with extra macadamias and raspberries and place in the freezer to set for a few hours before removing from pan to serve. Makes 12.
You can use 1 cup macadamia cheese if already made - just replace the cup of macadamias soaked in water with the macadamia cheese. You can find the super simple recipe for macadamia cheese at australian-macadamias.org
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more hints and recipes go to australian-macadamias.org
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