This is one of my new favourite dessert recipes and a must-try for those that are either on the raw dessert train or dipping their toes in for the first time!

Raw, gluten-free and full of healthy fats, this slice will keep you feeling full and satisfied after just one piece (if you can stop there).

Topped with chocolate or not, they are the perfect snack or dessert to have on hand when you feel like something that tastes sweet and indulgent, but still good for you.

Prep time: 45 minutes

Freeze time: 1 hour

Ingredients

2 cups plain macadamia nuts

1/4 cup maple syrup

Sea salt, to sprinkle

1 cup shredded coconut

1 cup Medjool dates, pitted

1 tbsp raw cacao powder

1 cup dark chocolate, melted

Method

Preheat the oven to 180 degrees celsius. Line a baking tray with baking paper and scatter over macadamia nuts. Drizzle over the maple syrup and sprinkle with sea salt. Toss to combine.

Place the nuts in the oven and bake for 25 minutes, or until golden and your house smells delicious. This step may seem unnecessary for those that are time poor but my golly gosh does it add a delicious roasted twist to the slice!

Meanwhile, pour the coconut flakes, pitted dates and cacao powder into a high-powered blender and blitz until well combined. You may have to break this up into 2 batches, depending on your blender. Transfer to a bowl.

Once the macadamias are roasted, transfer 1 cup into the blender and pulse until roughly chopped. Add back in the coconut and date mixture and blend until all is well combined.

Line a cake tin with baking paper and press the mixture firmly into the base. Scatter over the remaining macadamia nuts and lightly press into the mixture.

Heat a small saucepan with 1/3 of water. Once boiling, melt the chocolate in a heatproof bowl (don’t let the water touch the bowl). Drizzle melted chocolate over the prepared slice.

Place the slice in the freezer to set for at least 1 hour.

I love to keep my slice in the freezer and cut as I go. Alternatively, after the hour, you can bring out and cut into slices and store in the fridge for 1 week.

If keeping in the freezer, it will keep for 3 months (if it lasts that long).