1 cup desiccated coconut
1 cup oats
1/2 cup dates, soaked in boiling water for 10 minutes
1 teaspoon vanilla essence
1 cup dried dates, soaked in boiling water for 10 minutes
1 cup macadamias
1/2 teaspoon vanilla
1 tablespoon honey
1 tablespoon stevia
2 tablespoon cacao
1/2 cup solid coconut oil
Line a 10cmx20cm loaf tin with plastic wrap.
Place base ingredients in food processor and blend until it all comes together. This may take a whiletime, depending on the speed and power of your food processor. If you find it isn’t coming together, you can add a drop of coconut oil or add more dates. Once the mixture has come together, press it firmly into the tin, and pop in the freezer.
Blend caramel ingredients until smooth (no macadamia nut chunks) and spread evenly over base. I used a cake scraper to do this. *Tip* If you place a sheet of baking paper over the caramel, you can evenly spread the mixture without losing any.
Leave in freezer for 15 minutes or until set.
Heat coconut oil and honey in microwave at 10 second increments for 20-30 seconds until coconut oil is melted. Mix in cacao until smooth and well combined. Pour the chocolate over caramel and freeze until set.
Once set, take out of loaf pan, cut into pieces and store in the freezer or fridge.