The raw food trend would not be complete without macadamias as the star. This slice is very rich so you only need a small square… it's decadence made healthy.
Ingredients
Top chocolate layer
- 200 g 70% cacao dark chocolate
Base layer
- 1 cup raw macadamias
- 12 fresh Medjool dates pitted
- 4 tbsp cacao powder
- 1/2 cup cranberries
- 1/2 cup desiccated coconut
Caramel layer
- 2 cups raw macadamias
- 4 fresh Medjool dates pitted
- 4 tbsp coconut cream
- 2 tbsp maple syrup
- 2 tbsp coconut oil
Instructions
Top chocolate layer
- Melt the dark chocolate in the top part of a double boiler and set aside to cool. Line a 20cm square cake tin with baking paper, allowing 2 sides to overhang for easy removal.
Base layer
- For the base layer, place the macadamias in a food processor and blend until smooth. Add the remaining ingredients and process until the mixture forms a ball. Press the mixture evenly into the lined cake tin and place in the freezer.
Caramel layer
- For the caramel layer, place the macadamias and dates in a food processor and blend until as smooth as possible. If necessary, use a blender to achieve a smooth consistency. Add the remaining ingredients and process until combined. Smooth the caramel over the base layer and return to the freezer for 15 minutes.
- Remove the slice from the freezer and gently lift it from the tin. Place on a flat surface and pour the chocolate over to cover evenly. Before the chocolate has completely set, cut into squares.
- Serve once the chocolate has set. Store in the fridge.
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