1For the base: add your macadamia nuts and pitted dates to a food processor and blitz until crumbly and sticky
2Sprinkle the desiccated coconut evenly over the base of your square slice tin to prevent sticking
3Press down your macadamia date mixture firmly into the base of your tin. Set aside.
4For the filling: gently melt down your cacao butter on the stove on low heat until liquid and set aside to cool while you prepare the rest of your filling
5Add the rest of the filling ingredients into a high speed blender and blend until smooth and creamy.
6Once blended add in your liquid cacao butter and blend again.
7Pour filling mixture over your base and spread out evenly
8Add some raspberries and chopped pistachio nuts as garnish
9Freeze for at least 4 hours, but preferably overnight.
10Allow to thaw slightly before slicing. You can also add your raspberries and pistachio's after your slice has frozen.
11You can use store bought macadamia butter or make your own by blitzing a generous ½ cup macadamia nuts in a food processor until they make butter - it cane take a good few minutes. Use more macadamia nuts to have some butter left over for later.