Address: 4625 Goodwood Road, Alloway QLD 4670

Are you looking for a decadent dairy-free dessert without the excess calories? This plant-based recipe uses rich dates and maple syrup to sweeten the oh-so-good macadamias inside. Try it this weekend!

BASE INGREDIENTS
1 cup of our Raw Macadamia Wholes or Raw Macadamia Pieces
½ cup shredded coconut
¼ cup coconut oil
4 large pitted dates

CARAMEL INGREDIENTS

1¼ cup pitted dates
¼ cup macadamia butter
6 tbsp macadamia milk
1 tsp vanilla
1 tbsp maple syrup
¼ tsp salt flakes
¼ cup of our Raw Macadamia Wholes or Raw Macadamia Pieces

CHOCOLATE TOPPING INGREDIENTS

¼ cup coconut oil
⅓ cup cocoa powder
¼ tsp vanilla
2 tbsp maple syrup

BASE

Roast 1 cup of macadamia nuts. Blend macadamia into a flour. Measure 1 cup of the macadamia flour back into the blender. Microwave 4 large (or 6 small) dates for thirty seconds. Add all Base ingredients to 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. Refrigerate.

CARAMEL

Microwave the remaining dates for thirty seconds. Add dates and all of the other Caramel ingredients to the blender and blend until smooth. Pour over your base and put back into the fridge to set.

CHOCOLATE TOPPING

Melt the coconut oil in a saucepan on low heat. Add cocoa powder, vanilla, maple syrup and stir until combined. Pour over your slice and place in the freezer for at least 3 hours to set. Overnight is preferred. Garnish with additional macadamias, edible flowers and mint.

Recipe courtesy of Australian Macadamias and My Dilly Bag.