INGREDIENTS
2 cups
macadamia nuts (or cashews)
1 cup
desiccated coconut
1/4 cup
date paste
2 pinches
Himalayan rock salt
1/2 tsp
vanilla paste
1 1/2 cups
cashews (soaked overnight)
1 1/2 cups
young coconut meat (this will be about two coconut’s worth)
3/4 cup
nut milk
1/2 cup
raw honey (vegan alternative: ½ cup brown rice syrup / pure maple syrup)
1/2 cup
coconut oil
juice of one lemon (or ¼ cup)
1 tbsp
organic dried lavender
1 tbsp
vanilla paste
2 pinches
Himalayan rock salt
2 tbsp
psyllium husk
Additional water to assist the blending if needed (perhaps a few tablespoons)
1 cup
red cherries (pitted)
3
large plump (fresh figs)