Macadamia cream with white chocolate

Ingredients for 1 servings:

• 250 g macadamia nuts
• 100 g chocolate, white
• 30 g sugar, xylitol or erythritol
• 50 g coconut oil or cocoa butter
• ½ vanilla pod(s), pulp
• 1 pinch of salt if the nuts are not salted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

If using salted macadamia nuts, rinse off the salt. Roast the dry nuts in the oven at 150°C (fan oven) for about 15 minutes. Allow the nuts to cool. Place the nuts in a blender or food processor and blend until a creamy puree forms. Do not overheat the nuts. Melt the coconut oil with the sugar, a pinch of salt if desired, and the vanilla seeds in a double boiler. Make sure the sugar dissolves. Once the mixture is liquid, reduce the heat slightly and dissolve the chocolate in it. Do not overheat the chocolate, or it will clump. Add the mixture to the puree in the blender, blend again, pour into two small, clean glasses, and allow to cool. Do not refrigerate immediately, as condensation will form.