This recipe would have to be one of my all time favourites, I know I say that about all of my recipes, but this time I really mean it, It’s so smooth and such a great marriage of flavours, Honey and Macadamia really are a match made. I hope you enjoy.
Ingredients:
Base:
1 Cup of Oats
1 1/4 Cup of Desiccated Coconut
1/4 Cup of Melted Coconut oil
5 Large Dates soaked
Honey Cream:
3/4 Cup of Cashew nuts (Soaked)
3/4 Cup of macadamia nuts (Soaked)
1/4 Cup of Coconut Cream or Milk
1-2 TBS of Maple Syrup
3-5 TBS of Raw Organic Honey
Pinch of salt
1/2 Cup of Melted Coconut oil
Method:
Starting with out base, blend all dry ingredients until they resemble saw dust, add the coconut oil and soaked dates blend until all ingredients are well combined, press mixture firmly into a medium sized tray, if you’re keeping the slice 100% raw pop into the freezer to set for 30 Minutes if you would like to make the base extra crunchy pop the base into the over for approximately 12 minutes or until the base is a lovely golden brown colour, Set aside to cool. While our base is cooling/ setting we can make out Honey Cream, take all ingredients and pop into the blender or food processor until the mixture is creamy and smooth, pour the mixture over your base, spread evenly and pop back into the freezer for a further 2 hours to set.
Cut into slices and store in the fridge.
An extra drizzle of honey to serve with some vegan ice cream is such a crowd pleaser, your guests will be blown away.
Notes:
This slice is such a crowd pleaser and has a beautiful delicate taste, you’ll see that for the sweetener quantities I have left it up to you to decide how sweet you would like it, if you’re just starting out on your sugar free journey you might find that 3 TBS isn’t enough, you can always add a little more to suit your taste buds.