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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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