INGREDIENTS

GOLDEN FILLING INGREDIENTS

2 ½ cups coconut cream

2 teaspoons gelatin

2 tablespoons sweetener (such as Lakanto, honey or maple syrup, or add liquid stevia drops to taste)

4 tablespoons ghee

½ teaspoon ground turmeric

3 teaspoons vanilla essence

3 tablespoons cacao powder

3 tablespoons ghee or coconut oil

1 tablespoon sweetener (such as Lakanto, honey or maple syrup, or add liquid stevia drops to taste)

½ teaspoon vanilla essence

¾ cup macadamia nuts, crushed or finely chopped into small pieces

½ tablespoon sweetener (such as Lakanto, honey or maple syrup, or add liquid stevia drops to taste)

Pinch of salt

Combine a 1/4 cup of the coconut cream and the gelatin, and set aside to ‘bloom’.
Place all Golden Filling ingredients into your saucepan, and melt through until well combined. Whisk or place in a blender just for a few seconds to emulsify the fat all together.
Place in ice-cream moulds or even a tray lined with baking paper if you do not have ice-block moulds.
Place in your freezer to set. This may take a few hours, so it is best to just leave it overnight or through the day when you’re at work!
Crush the macadamia nuts into a crumb consistency, and place all the ingredients in a pan and sauté until golden. Remove from the heat and set aside to cool slightly.
Combine the chocolate coating ingredients until all mixed together in a little bowl.
Once the ice-blocks have set, organise a plate with a sheet of baking paper over it to eventually place the ice-blocks. Run them under hot water just for 2-3 seconds to remove from the mould, and then using a tablespoon, coat the ice-blocks with the chocolate coating and immediately sprinkle with the crumb. Lay down on the baking paper and place in the freezer.