Ingredients

The following ingredients have 9 Servings
  • 1 cup raw macadamia nuts
  • 3/4 cup unsweetened shredded coconut
  • 3/4 cup dates
  • pinch of salt
  • 1 1/2 cups raw macadamia nuts (or raw cashew nuts), soaked overnight in water (*see note)
  • 1/2 cup fresh squeezed key lime juice (or regular lime juice)
  • 1/2 cup light coconut milk (from a can)
  • 1/4 cup coconut oil
  • 1/4 cup brown rice syrup (or maple syrup)
  • 1 tsp matcha powder or green food colour (optional)

Instruction

  • Line an 8×8 inch pan with parchment paper.
  • In a food processor, pulse together the macadamia nuts, shredded coconut, dates, and salt until it forms a sticky dough.
  • Press into an even layer at the bottom of your pan. Place in the fridge while you prepare the filling.
  • Drain the soaked macadamia nuts. Add the nuts, lime juice, coconut milk, coconut oil, brown rice syrup, and matcha powder to your food processor, or high-speed blender.
  • Blend together until it forms a thick cream. (About 3-5 minutes in a food processor, or 2-3 minutes in a high-speed blender)
  • Pour your key lime mixture into your pan and spread evenly.
  • Place in the freezer to firm up for 2 hours, or overnight.
  • Cut into squares and serve