2 cup macadamia nuts, unsoaked or soaked for 10 hours and dehydrated for 12 hours to get rid of enzyme inhibitors
2 tablespoon raw agave nectar
3 tablespoon raw virgin coconut oil (recipe called for the brand CocoPura, but you can use any)
1 pinch sea salt
Raspberry Dipping Sauce:
1 cup fresh pure water
1 cup fresh raspberries
1 cup soft pitted dates, soak if needed, (to thicken)
First, process all the rice ingredients until like rice. Press the rice into sushi molds. Freeze them for stiffen them up while making the rest of the recipe.
Next, make a fruit dipping sauce by blending all of those ingredients in a blender until smooth. Pour into decorated saucers for dipping the sushi in.
Take out the rice pieces from the freezer and top them with thinly sliced fruit, like strawberries, mangoes, lemon/lime slices, berries. Serve with raspberry sauce on the side.
RawKidChef's ThoughtsBy RawKidChef
Well, here’s my first recipe on here! I actually first discovered this on the Greenchef’s website, so it was not my creation, but I had a thought that the “rice” ingredients would make a nice rice crispy treat! I’ve had this about 5 times, it is such a nice tropical treat! My mom even said we should bring them to the next pool party near us!
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