{Image from cook republic}

150g butter
150g coconut oil
600g dark chocolate, chopped
1/2 cup honey
6 fresh dates cut and soaked in 1/4 cup of water overnight
4 eggs, lightly whisked
1 cups rice flour
2 cups besan flour (chickpea flour)
1/2 cup (125g) sour cream
1 cup (145g) toasted macadamia nuts, chopped

1. Preheat oven to 150°C. Grease and line the base and sides of a cake pan with baking paper.

2. Combine the butter, oil and dark chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.

3. In food processer chop dates until smooth. Then combine honey, chocolate mixture and eggs.

4. Add the flour and sour cream and stir to combine. Add the macadamia nuts.

3. Pour mixture into the pan. Bake for 45 minutes or until just cooked through. Remove from oven and set aside in pan to cool completely. Use a sharp knife to trim the edges. Cut into 3cm square pieces. Yummy!