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
Ingredients
Base
- 1 cup macadamia nut whole or ground nuts
- ½ cup shredded coconut
- ¼ cup coconut oil
- 4 large pitted dates Medjool
Caramel
- 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
Chocolate Topping
- ¼ cup coconut oil
- ⅓ cup cocoa powder
- ¼ tsp vanilla
- 2 tbsp maple syrup
Instructions
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.