Blend all ingredients in food processor until crumbly texture forms. Then press mixture firmly into a (lined) square baking dish. Refrigerate for 5-10 minutes.
1 1/2 cups mix of macadamia & cashew nuts (soaked for 30 mins)
1/2 cup desiccated coconut
1/2 cup rice malt syrup (or honey/pure maple syrup)
Blend nuts in food processor for about 5 minutes. Then add coconut and rice malt syrup. Blend until a smooth texture forms. Add this mixture into baking dish. Place in freezer for 20 minutes.
2/3 cup dark chocolate (80% cocoa)
Add boiling water into a large bowl. Place a smaller bowl into the bowl of boiling water and add chocolate. Continuously stir until chocolate is melted. Add a layer of melted chocolate on top of the nut filling. Freeze for 1-2 hours.