150g of cashews

7 tbsp of honey

90g of macadamia nuts

130ml of almond milk

1/2 tbsp of salt

1 tbsp of vanilla extract

170 ml of coconut oil

120g of almonds

160g of hazenuts

80g of raisins

4 tbsp of honey

4 tbsp of cocoa power

1 tbsp of vanilla extract

Soak the cashews and macadamias for 5 hours or more then rinse well. Grease a cake tin, then line with baking paper.

For the base, process the almonds and hazelnuts in a food processor or high-speed blender until a crumb consistency forms. Add the raisins, honey, cacao, vanilla, and sea salt until well mixed. Press the mixture into the tin evenly then refrigerate for at least 2 hours.

Melt coconut oil. For the filling, add the cashews, macadamias, honey, cacao, almond milk, sea salt, and vanilla with the coconut oil in a food processor or high-speed blender. Blend until smooth and creamy. Pour the filling into the tin to cover the base evenly, then place in the freezer for at least 2 hours.

Remove from the tin while frozen and leave it out to soften a little before serving.