RECIPE

INGREDIENTS

CASHEW LAYER

• 3/4 cup cashews, soaked
• 1/2 cup shredded coconut
• 1 tbsp coconut oil
• 1 tsp vanilla extract

CARAMEL

• 1/2 cup dates, soaked
• 1/2 cup cashews, soaked
• 1/4 cup pure maple syrup
• 1 tbsp hulled tahini
• 1 tbsp coconut oil
• 1 tsp vanilla
• Pinch of salt
• Water as needed
• 1/2 cup macadamias, roughly chopped, plus extra for topping (I used salted, but unsalted is fine)

CHOCOLATE

• 1/3 cup cacao powder
• 1/3 cup cacao butter, melted
• 1 tbsp pure maple syrup
• Pinch of salt

METHOD

Line a tin with baking paper. I used a loaf tin so that each layer would be quite thick, but you can use whatever tin you have.

For the cashew layer, blend all ingredients together in a high speed food processor until well combined. Press firmly into the bottom of your prepared tin. Place in the freezer while you prepare the next layer.

To make the caramel, blend all ingredients (except for the macadamias) until smooth. You may need a little water to help it along. Stir in the macadamias by hand, then pour caramel over the cashew layer. Smooth over well and return to the freezer for about an hour to harden up.

For the chocolate, mix together all ingredients in a bowl and set aside.

Once your cashew and caramel mixture is nice and firm, you can remove from the freezer and slice into bars (or squares if you would prefer). Dip the bars into the chocolate and use a fork to move around so that the bar is completely coated. It is easiest to do this while the bar is still cold as the chocolate will start to set immediately. Place bars on a tray and return to the freezer for a couple more minutes to fully set, then repeat so they have a double coating of chocolate. Sprinkle with chopped macadamias.

Store in the fridge or freezer.

Makes 5-6 bars.