When you desire something sweet that will not leave you feeling guilty... it tastes amazing just try....it only takes 25min to prep...


  • 1 cup macadamias natural (150g)
  • 150g unsalted butter at room temperature (can be replaced with 100 grams of unrefined virgin coconut oil if concerned about dairy)
  • 3 tablespoons of runny honey or coconut syrup or golden syrup
  • 1 tsp vanilla bean paste
  • 1 1/2 cups of wholemeal spelt flour
  • 3/4 cup rice flour
  • 1 1/2 cups choc melts (250g)


Grease a 19cm x 30 cm lamington pan. Line base and sides with baking paper, extending paper 3cmabove pan edges.

Process the macadamia in a food processor until finely ground.

Beat butter, honey and vanilla paste in a small bowl of an electric mixer until fluffy.  Transfer to a large bowl.  Add nuts and combined sifted flours.  Stir until just combined.

Press mixture over base of the prepared pan.  Smooth over top. Refrigerate for 15 minutes. Using a sharp knife, score dough into 18 equal fingers.

Cook in  a moderately slow oven (160C) for about 30 minutes or until lightly golden.  Remove from the oven.  Gentlycut through score marks again to separate the fingers.

Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water.  Stir untill smooth.  TTransfer to a small jug.

One at a time dip on end of the shortbread fingers into the chocolate.  Place on a tray lined with baking paper.  Stand at room temperature until set.  Voila...