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Macadamia nuts are full of proteins and good fats needed for shiny hair and strong nails, plus they are a great source of palmitoleic acid, which hydrates and heals skin.

Salted macadamia nut slice

Makes 12–16
Base
½ cup desiccated coconut
½ cup macadamia nuts, soaked for 2–3 hours (or overnight), then rinsed
3 tablespoons coconut oil, melted
2 tablespoons almond butter
Filling
1 cup pitted medjool dates
1 tablespoon macadamia oil
2 tablespoons macadamia butter
3 tablespoons maple syrup
2 large pinches of salt flakes, plus extra to sprinkle
Topping
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
3 tablespoons cacao powder
Line a 21cm x 18cm baking tin with baking paper.
Place base ingredients in a food processor and blend until nice and biscuity and starts to stick together. With damp hands, press mixture over base of lined tin and transfer to freezer while you make filling.
For filling, put dates, oil, butter, syrup and salt in a blender or food processor and blend until smooth and sticky. Spoon salted caramel over base and spread evenly with a knife, then sprinkle a few more salt flakes over caramel and freeze for 30 minutes, or until set.
To make topping, mix oil, syrup and powder together in a bowl. Pour this over caramel layer and then freeze to set.
To serve, slice while frozen and enjoy straight away, or leave it to come to room temperature before tucking in.

Leading Australian nutritionist Lola Berry is the best-selling author of seven cookbooks, including Foods to Make You Glow (Plum/Murdoch Books), from which this extract is reproduced with permission.