2 cups of Coconut Chips or Desiccated Coconut
6 Tbs of Macadamia Spread
1/4 cup of Coconut Milk
100g of Raw Cacao Butter
1/2 cup of Raw Cacao Powder
3 Tbs Coconut Nectar (or sweetener of your choice)
1 pinch of Himalayan Sea Salt
Place the cacao butter in a small saucepan and melt at a low heat. Once the cacao butter has melted add the coconut nectar and cacao butter and stir until the cacao powder has dissolved.
Line a cake tin or small baking tray with baking paper and pour in the chocolate mixture.
Place the coconut chips/desiccated coconut into a food processor and blend until the coconut resembles a butter consistency (approx. 5 minutes). Add the macadamia spread and coconut milk and blend until smooth. This mixture should be a pouring consistency.
Pour the macadamia and coconut mixture on top of the chocolate mixture. Then take a skewer to create a swirl effect.
Put the tray into the freezer and freeze for a couple of hours. Slice into squares and store in the freezer.