- 2 cups (240g) raw unsalted macadamias
- 100g fresh dates, seeds removed
- ½ cup (35g) shredded coconut
- ½ cup (45g) desiccated coconut
- 2 medium avocados
- 1 large banana (135g)
- 2-3 tbsp cocoa powder
- ½ cup (125ml/165g) Pure Maple Syrup
Place the nuts, dates and shredded coconut in the bowl of a food processor and process until the mixture comes together (stop it and scrape down the sides a couple of times). Refrigerate the mixture for 30 minutes.
Take it out of the fridge. Place the desiccated coconut in a bowl. Using a teaspoon of mixture at a time, roll it into balls then press into a disc and press in the coconut to coat and place on a plate.
To make the icing, place the avocado, banana, cocoa powder and maple syrup in the food processor and process until smooth like ganache.
Spoon it into a piping bag fitted with a star tip. Pipe the ‘icing’ on top of the ‘biscuits’. Sprinkle with a little extra desiccated coconut. Refrigerate until serving.