1/2 cup macadamia nuts
1/2 cup desiccated coconut
2 scoops chocolate protein (We love Nuzest)
2 tablespoons Forty Thieves Raw Cacao Powder
4 soaked Medjool dates
2 tablespoons pure maple syrup
3 tablespoons melted coconut oil
Salted Macadamia filling:
1 1/2 Scoops vanilla protein (We love Nuzest)
1 tablespoon melted coconut oil
Raspberry chia jam:
1 cup raspberries, fresh or frozen
1 tablespoon maple syrup
1 1/2 tablespoon chia seeds
Line your pan with baking paper.
For the base layer: blend all the dry ingredients in food processor until well mixed. Add remainder of base ingredients and blend again. Spread mixture evenly onto the bottom of the pan. Place in freezer while preparing next layer.
For Salted Macadamia filling: blend all ingredients together until smooth. Remove pan from freezer and gently pour filling onto hardened base. Place in the freezer for a second time while you make the chia jam.
For chia jam: Combine raspberries and chia seeds into a small saucepan on low heat. Cook for about 5 minutes mixing occasionally until jam has thickened.Remove pan from freezer and gently pour jam over Salted Macadamia filling.
Return to freezer to set.
Photography and recipe by Ashley Pellizzaro