Lime, Salted Macadamia & Toasted Coconut Margarita Slice With Kiwifruit Granita

Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner

	BASE
	1 cup raw macadamias
	1 cup dates, soaked
	2 tablespoons maple syrup
	2 cups shredded coconut
	2 tablespoons melted coconut oil
	1 tablespoon lime zest
	½ teaspoon pink salt
	COCONUT-LIME FILLING
	2½ cups raw cashews, soaked overnight
	400ml coconut cream
	¼ cup fresh lime juice
	1 tablespoon lime zest
	¾ cup maple syrup
	1 tablespoon vanilla extract
	¼ cup cacao butter
	1 cup melted coconut oil
	¼ teaspoon pink salt
	KIWIFRUIT GRANITA
	½ cup sugar syrup (equal parts sugar and water dissolved over a medium heat and cooled)
	4 green kiwifruit, peeled
	SALTED MACADAMIA, COCONUT & LIME CRUMB
	¼ cup shredded coconut
	¼ cup macadamia nuts
	1 tablespoon lime zest
	¼ cup coconut sugar (or sugar of your choice)
	1 teaspoon pink salt

1.	Line a 20cm x 20cm slice tin with baking paper.
2.	Blitz all base ingredients in a food processor until well combined. Press into the slice tin.
3.	Blitz all coconut-lime filling ingredients in a blender until smooth. Pour onto base; freeze until set.
4.	To make the granita, blend syrup and kiwifruit together in a food processor until relatively smooth.
5.	Pour into a shallow dish and place in the freezer for a few hours.
6.	Once set, use a fork to scrape the granita into wee icy flakes.
7.	Return to the freezer until you are ready to serve.
8.	To make the crumb, dry toast the coconut in a pan or a 160°C oven for about 10 minutes.
9.	Roughly chop the macadamias and toast in the oven or a dry pan (about 10 minutes).
10.	Blitz ingredients in a food processor to create a fine crumb.
11.	To assemble, remove the slice from the freezer and cut into squares while still frozen.
12.	Allow to soften at room temperature.
13.	Top with granita and a generous spoonful of crumb to serve.