Raw Macadamia Nut Ricotta with Fresh Figs and Honey

on
 

This simple but incredibly delicious recipe was inspired by the Greek dessert made of Greek yogurt and honey. There is no substitute for honey so if you are a vegan or are allergic to honey, this recipe is not for you. 

To make my ricotta cheese I used raw macadamia nuts but you can make it using cashews or almonds. 

Unless you already have some raw ricotta in your fridge, this recipe requires a little planning since it will take at least two days to culture the cheese. If you plan to serve this dessert for your Sunday branch, you may want to start by soaking the nuts today.
 


Ingredients: 

for the ricotta cheese

  • 2 cups raw macadamia nuts, soaked in filtered water over night 
  • 1 cup filtered water 
  • 1 tsp powdered probiotics 
  • 1/2 Tbsp maple syrup for the probiotics to thrive 
  • 2 Tbsp freshly pressed lemon juice 

for the garnish

  • fresh figs cut into wedges
  • raw honey with honeycomb
  • fennel pollen or cinnamon 



Method: 

  • Place the nuts and water in a food processor or a blender and whiz into a smooth, creamy mass. Add maple syrup and probiotics. Blend again for a few seconds. 
  • Transfer the macadamia mass into a sieve lined out with a clean piece of cheese cloth. Gather the ends of the cheese cloth together and twist them into a knot. Squeeze as much excess liquid as you can. Do not discard the liquid. Save it and use it to make a smoothie. 
  • Twist the ends of the cheese cloth a bit tighter and suspend it over a clean vessel using a wooden spoont as a support. Cover the vessel with a clean kitchen towel and place it in a warm place. Allow the cheese to culture for at least 12 hours. Depending on the temperature you may have to leave the cheese to culture for up to 48 hours. 
  • Once the cheese is ready, transfer it to a clean glass container with a lid and place it in the fridge until you are ready to serve the dessert.   
  • To make the dessert portion out the ricotta into small dessert bowls. Drizzle the honey over the cheese, and add the honeycomb and a generous ammount of fennel pollen or cinnamon. Garnish with fig wedges and serve right away. Enjoy it in good company! 

 

Tip: To make the ricotta super creamy blend the nuts with 1 cup of freshly made nut milk instead of water. 

If you are not a vegan and have acces to raw milk, make your own ricotta or yogurt and use it to make this dessert.  

In radiant health, passionately raw - Dominique 

Dominique Allmon©2025