Step 1

Line a 20cm/8-inch square baking pan with baking/parchment paper. Place all of the ingredients for the base in a food processor. Blend until combined and to a consistency you like. Pour into the base of the pan. Spread out so it evenly covers the base. Refrigerate until firm.

Step 2

Drain the macadamia nuts. Place all mint filling ingredients in a high-powered blender and blend until smooth and creamy. You can add more or less mint oil according to your taste. Pour into the base and refrigerate until firm.

Step 3

Melt the coconut oil in a small saucepan. Stir in the cacao powder, vanilla, and stevia. Mix thoroughly, then pour over the filling. Refrigerate until firm.

Step 4

To serve, remove from the fridge and cut into 20 squares.