| Servings |
pieces
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Ingredients
- 0.75 cup macadamias
- 1.75 cups cashew nuts
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 cup desiccated coconut
- 0.25 cup rice malt syrup
- 0.5 cup passionfruit pulp fresh or tinned
Ingredients
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Instructions
- In separate bowls, cover the macadamias and cashew nuts in water and soak overnight. Drain and rinse when ready to prepare the slice.
- Using a food processor, blend together macadamia nuts, 3⁄4 cup of the cashews, coconut oil, vanilla extract and 30ml of water until well combined. The mix doesn’t need to be super smooth.
- Add the desiccated coconut to the nut mix and combine well using your hands.
- Line a square cake tin with baking paper and press the nut and coconut mixture evenly into the tin, then set aside.
- Prepare the top layer of the slice by using a food processor and blending the remaining cashews with the rice malt syrup until a creamy and smooth consistency forms. Stir through the passionfruit pulp to combine.
- Spread the passionfruit mixture evenly over the top of the base and freeze for approximately 3 hours or until firm. Slice into 16 pieces, one piece is one serve. Decorate with extra passionfruit, if desired.
- Store leftovers in an airtight container in the freezer for up to 2 months.
Recipe Notes
172 calories per serve