Do I need to say anything more? Packed with dates, nuts and loaded with GOOD fats, this slice is fabulous.
Quick tips: Make a double batch and prep it in a lamington tin.
If you use regular pitted dates instead of medjool dates you will need to double the quantity to get the same gooey, sticky texture. It’s possible. You just need to eyeball the mixture to work it out. Doubling is a safe bet.
Also, I ran out of macadamias, so I made up the amount with cashews. No-one was the wiser. My next attempt will be to substitute cashew for macadamia entirely and see how we go.
If you get a chance to try this before I blog again, please let me know!!
10 medjool dates (or 20+ regular dates)
2 cups dessicated coconut
1 tablespoon cacao powder
Blend until it comes together. Press into a tin and freeze while you do the next part. (truthfully I just pressed into a tin and kept going, no freezer in sight)
1 cup firmly packed medjool dates (or 2+ cups regular)
1 cup macadamia nuts
1 teaspoon vanilla
Blend until smooth, layer on top of the base and DON’T cheat by not freezing it now. Give it 30mins to 1 hrs so that its firm for the chocolate layer.
1/3 cup honey (rice malt syrup splits the mixture, so don’t do it!)
2 tablespoons cacao powder
1/2 cup solid coconut oil (when I doubled the recipe I decreased the amount from 1 cup to 3/4 cup and it was perfect)
Process until smooth and liquidy. Pour over the slice and pop it int the fridge until it is firm. Slice it up and store in airtight containers in the fridge.
NOTE: If you think this will last a week, you are wrong. It will be gone before you know it!!