Using a food processor or a blender grind the almonds and pecans into course meal and place it in a bowl.
Remove pits from dates and process until creamy.
Combine the creamy dates with the ground almonds and pecans, cacao powder, vanilla and salt and mix to incorporate all ingredients.
Line an 8x8 glass baking dish with parchment paper and spread the mixture until evenly distributed.
Macadamia Layer:
To make the almond milk, clean your food processor or blender and process the almonds and hot water. Strain the milk into a bowl using a cheesecloth.
Rinse the food processor and add the macadamia nuts, coconut oil, vanilla extract and lucuma powder and process until creamy.
Add the almond milk to the macadamia nut mixture and process to combine ingredients. You should be left with a mixture that is a thick and has a creamy consistency.
Distribute the mixture evenly over the brownie and place it in the freezer
Chocolate Ganache:
Melt the cacao butter over a double boiler.
Add the cacao powder, honey and vanilla and mix until all is combined.
Mix in the coconut cream.
Allow mixture to cool before you pour it on top of the macadamia layer. Once cooled, spread the chocolate over the macadamia layer and refrigerate overnight.
Cut into small squares of about 1 to 2 inches and serve.
Notes
Homemade almond milk:blend 1 cup almonds with 2 cups hot water and strain with cheesecloth.Coconut cream:this is the coconut cream that forms in a can of full fat coconut milk when left in the fridge overnight with the lid opened.