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
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
½ cup sugar syrup (equal parts sugar and water dissolved over a medium heat and cooled)
4 green kiwifruit, peeled
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

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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.

Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner

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