Place cashews, coconut, dates, cocoa (or cacao), cacao nibs, rice malt syrup and vanilla essence into a food processor. Turn on the processor and allow the ingredients to be broken down.
Once they are no longer whole begin adding in small amounts of water until the mix is able to hold itself together and forms a ball in the processor.
Remove the mix from the processor and mix through 1/2 a cup of macadamia nuts (chopped or whole, your choice)
Take a baking tray (lined with baking paper), or square muffin tray (each square lined with a small amount of coconut oil) and firmly press the mix into the tray, place this in the fridge.
Now to make the 'ganache' topping take a double-boiler, or a saucepan with water in it and a bowl sitting over the top, keep on a low heat so the water in the pot can simmer. In the bowl place the coconut cream, dark chocolate and sweetener of your choice (rice malt syrup or manuka honey). Keep the water at a low temperature and stir the mix occasionally until it is fully melted and mixed together well.
Remove your base ingredients from the fridge and pour the 'ganache' topping over the base. Place back in the fridge for an hour (or until completely cooled) before serving.
Best stored in the fridge.

Recipe: Macadamia & Choc Squares

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