Warm the water a bit, either by nearly boiling or microwave. Stir the matcha into the water until it dissolves. Matcha isn't that easy to dissolve so work hard. If you have a matcha wisk, that's even better.Then add both the matcha water and rinsed, soaked cashews into the blender and process until creamy.Add in the rest of the ingredients and blend until creamy. Taste-test and adjust for sweetness at this point.Refrigerate the cream for at least an hour before serving for best flavor. I serve ½ cup per person, topped with coconut cream or yogurt and, of course, chunks of macadamian fudge.
Make the Macadamian Nut Fudge
Line a loaf pan with parchment paper.Put the nut butter and chocolate chips in a 2-cup pyrex measuring cup, and then put that cup with hot-to-boiling water. Melt both, swirl together with a spoon. Don't let any water splash into your fudge!Crush your macadamians in a dishcloth, using the bottom of a jar. Stir them into the mixture.When fully blended, pour into the loaf pan and refrigerate for 30 minutes or more before cutting with a knife dipping in hot water and dried. (do this repeatedly to get clean cuts.)We have kept the fudge in the refrigerator for about a week before we ate it all. And in the freezer for at least 3 months before if began to dry out.