Mix the raw macadamia nuts with 1/2 Tbsp sea salt in a bowl with filtered water. Leave on the counter for 7 hours or overnight. Drain and spread on cookie sheets and dry in a warm 150 °F/ 66 °C oven or a dehydrator.  Store in an airtight container in the pantry or refrigerator. This step is best done beforehand so the nuts are already prepared and the pudding can be made quickly.

Alternatively, use sprouted macadamia nuts and skip the steps above.

In a food processor, process nuts until they are a powder. Add the cream, coconut sugar and vanilla and pulse again until mixed well.

Beat egg whites in a bowl with a pinch of sea salt until stiff.

Fold the egg whites into the nut pudding mixture and spread into a greased baking dish (I use 9x9 stainless steel pan).

Bake the nut pudding in a preheated 325 °F/ 163 °C oven for about 40 minutes until the pudding begins to pull slightly away from the sides of the baking dish.

Cool and serve nut pudding immediately. Refrigerate any leftovers for up to four days.