Soak the cashews in filtered water with the teaspoon of salt for 3 hours.  Soak the macadamias for the top layer in filtered water for 3 hours.  You just need enough water in each bowl to cover the nuts.

THERMOMIX METHOD

BASE

Place all base ingredients into TM mixing bowl and blend 20 sec / speed 9.  Press into a lined 20cm x 20cm cake tin and place in the freezer to set.

CENTRE

Drain cashews from soaking water and place into TM mixing bowl and blend 8 sec / speed 10.  Add remaining ingredients and blend 1 min / speed 9.  Pour over base in cake tin and place back into the freezer.  Let this layer set for at least 30 minutes before adding top layer.

TOP

Drain macadamias from soaking water and place into TM bowl with all the other top ingredients (except lime zest) and blend 1 min / speed 9.  Pour over centre layer and sprinkle with lime zest and place back into the freezer to set.

Leave to set for at least 2 hours then cut into 8 large bars or 16 squares.

NON THERMOMIX METHOD

BASE

Place all base ingredients into a food processor and blitz until it comes together like a dough.  Press into a lined 20cm x 20cm cake tin and place in the freezer to set.

CENTRE

Drain cashews from soaking water and place into processor and blitz until fine.  Add remaining ingredients and blend until smooth.  Pour over base in cake tin and place back into the freezer.  Let this layer set for at least 30 minutes before adding top layer.

TOP

Drain macadamias from soaking water and place into food processor with all the other top ingredients (except lime zest) and blend until smooth and creamy.  Pour over centre layer and sprinkle with lime zest and place back into the freezer to set.

Leave to set for at least 2 hours then cut into 8 large bars or 16 squares.