A bush food recipe from Aunty Dale Chapman - an Indigenous woman born in Dirranbandi in south west Queensland on Yuwaalaraay and Kooma tribal lands. Learn more at mydillybag.com.au
Base:
1 cup of macadamia nut whole or ground nuts
1⁄2 cup shredded coconut
1⁄4 cup coconut oil
4 Large Medjool pitted dates
Caramel:
11⁄4 cup Medjool pitted dates
1⁄4 cup almond butter
6 tablespoons almond milk (or macadamia milk)
1 tsp vanilla
1 tablespoon maple syrup
1⁄4 tsp salt flakes
1⁄4 cup macadamia nuts
Chocolate Topping:
1⁄4 cup coconut oil
1/3 cup cocoa powder
1⁄4 tsp vanilla
2 tablespoons 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.
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 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 sauce pan on a low heat. Add cocoa powder, vanilla, maple syrup and stir until combined. Pour over your slice and garnish with additional macadamias, edible flowers and mint.
Place in the freezer for at least 3 hours to set. Overnight is preferred.
