CRUST

• 1 Cup of macadamia nuts

• 1/2 Cup ground almonds

• 1/2 Cup unsweetened shredded coconut

• 1/2 Cup dates (pitted)

• 1/4 Cup ground linseed

• 2 Tbsp unfractionated coconut oil

FILLING

• 1.5 Cups of macadamia nuts

• 1/2 Cup melted unfractionated coconut oil

• 1/4 Cup lemon juice

• 1/2 Cup full fat coconut milk

• 1/2 Cup almond milk

• 6 pitted dates

• 3 bananas

• 2 tsp vanilla extract

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OKAY, HERE WE GO!...

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CRUST

1. Apply fractionated coconut oil to the sides of an 8 inch cake pan before lining it with baking paper

2. Blend macadamia nuts + ground almonds together

3. Add coconut oil + shredded coconut to blender mix till combined

4. Add dates and pulse until they are chopped into mix

5. Add the ground linseed to combine

6. Press the crust into cake pan and 1.5 inches up the sides

7. Place in fridge till later 

FILLING​

1. Soak dates for 15minutes, then drain 

2. Pulse macadamia into paste

3. Add coconut oil, blend till smooth

4. Add dates, blend till smooth  

5. Add lemon juice, and banana, blend smooth

6. Add coconut + almond milk, and vanilla, blend till smooth

7. Slice the remaining 2 bananas

8. Grab out that cake pan and layer by adding sliced bananas to the base, half of the filling, banana layer and remaining filling

9. Place cake in freezer for 2 hours

10. Take out of the freezer 15minutes before you desire to eat it

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