Ingredients for the ''cheese'':
·2 cups macadamia nuts soaked for 8 hours
·1 cup of water
·1 teaspoon of probiotic powder
Ingredients for smoked coconut flakes:
·2 cups coconut flakes
·1 teaspoon chili powder
·2 tablespoons maple syrup
·4 teaspoons cumin
·4 sun-dried tomatoes, soaked
·1/2 cup of water in which the dried tomatoes were soaked
·1/4 cup tamari
·2 teaspoons apple cider vinegar
·1 teaspoon smoked red pepper
1 tablespoon mesquite powder or lucuma powder (natural sweeteners)
Preparing the ''cheese'':
Blend all ingredients on high speed until completely smooth.
Pour the mixture into cheesecloth and into a colander and place a weight on top of it to gently squeeze out the excess liquid.
Let it sit for at least 24 hours, but no longer than 48 hours.
Preparing the coconut:
Blend all marinade ingredients on high speed until smooth.
Pour the marinade over the coconut flakes, mix everything well, then place on a dehydrator sheet and dehydrate at 45°C for 20 hours until completely dry.
Store in a well-closed container at room temperature.
Serving:
Chop the desiccated coconut into smaller pieces in a blender or food processor using the pulse button.
Wrap the grapes in macadamia nut cheese and roll in shredded desiccated coconut flakes.