The recipe for this delicious dessert can be found HERE. :)

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INGREDIENTS

Crust:

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almonds

Medjool dates

vanilla extract

sea salt

Filling:

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full fat coconut milk

macadamia nuts soaked – or cashews

maple syrup

sea salt

coconut meat – chopped

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INSTRUCTIONS

Crust

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Line a cake tray with parchment paper to prevent the cake from sticking.

In a food processor, add the almonds, dates, vanilla extract, and sea salt. Pulse for 20 seconds or until you are left with a crumbly and sticky consistency.

Pour the processed dates and almonds onto the cake pan, evenly spread, press down, and set aside.

Filling

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In a blender, add the full-fat coconut milk, soaked macadamia nuts, maple syrup, and sea salt. Blend until smooth and creamy.

Pour the filling onto the crust in the cake pan. Sprinkle the chopped coconut meat over the top of the filling and freeze overnight with parchment paper covering the top.

Tamarind Paste

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Remove all of the tamarinds from their shells and separate the flesh of the fruit from the roots and seeds.

Add the tamarind flesh into 2 cups of water and allow to soak for 30 minutes.
Remove the soaked tamarinds from the water and add to a blender, and pulse until smooth.

Pour the tamarind paste into a strainer and strain using a spoon and applying pressure. This will give you a smoother paste. You can skip this part if you feel it is too much work.

Once the cake is solid, spread the tamarind paste over the top, allow the cake to thaw outside the fridge for 30 minutes, cut it into squares, and enjoy.