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 is decadence, made healthy!


  • Top chocolate layer

  • 200g 70% cacao dark chocolate

  • Base layer

  • 1 cup raw macadamias

  • 12 fresh Medjool dates, pitted

  • 4 tablespoons cacao powder

  • ½ cup cranberries

  • ½ cup desiccated coconut

  • Caramel layer

  • 2 cups raw macadamias

  • 4 fresh Medjool dates, pitted

  • 4 tablespoons coconut cream

  • 2 tablespoons maple syrup

  • 2 tablespoons coconut oil


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Serve once the chocolate has set. Store in the fridge.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 371kj
  • Fat Total 28g
  • Saturated Fat 10g
  • Protein 3g
  • Carbohydrate 34g
  • Sugar 26g
  • Sodium 5mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by Australian Macadamias

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