It's got crunch, sweetness and celebrates a wonderful native Australian ingredient - the Macadamia nut.
Ingredients
Base
- 1 cup macadamia nut (whole or ground nuts)
- ½ cup coconut (shredded)
- ¼ cup coconut oil
- 4 large pitted dates (Medjool)
- 1¼ cup pitted dates (Medjool)
- ¼ cup almond butter
- 6 tbsp almond milk (or macadamia milk)
- 1 tsp vanilla
- 1 tbsp maple syrup
- ¼ tsp salt flakes
- ¼ cup macadamia nuts
- ¼ cup coconut oil
- ⅓ cup cocoa powder
- ¼ tsp vanilla
- 2 tbsp maple syrup
Method
Base
Roast 1 cup of macadamia nuts. Blend macadamia into a flour.
Place 1 cup of the macadamia flour back into the blender.
Microwave 4 Large (or 6 small) dates for thirty seconds.
Add all base ingredients into blender and blend until well combined and the mix becomes tacky.
Line a small cake tin with baking paper. Place base mix into the tin and press into an even layer. Place in fridge while you continue the other steps.
Caramel
Microwave the remaining dates for thirty seconds.
Add dates and all of the other caramel ingredients into the blender and blend until smooth. Pour over base and put back into the fridge to set.
Chocolate topping
Melt the coconut oil in a sauce pan on low heat.
Add cocoa powder, vanilla, maple syrup and stir until combined. Pour over slice and garnish with additional macadamias, edible flowers and mint.
Place in the freezer for at least 3 hours to set. Overnight is preferred.
