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Macadamia and salted caramel raw slice

A bush food recipe from Aunty Dale Chapman – an Indigenous woman born in Dirranbandi in south west Queensland on Yuwaalaraay and Kooma tribal lands. Learn more at mydillybag.com.au
Course Dessert
Preference Dairy Free, Gluten Free, Vegan
Perfect for Healthy Dessert
Skill level Confident

Ingredients
  

Base

  • 1 cup macadamia nut whole or ground nuts
  • ½ cup shredded coconut
  • ¼ cup coconut oil
  • 4 large pitted dates Medjool

Caramel

  • cup pitted dates Medjool
  • ¼ cup almond butter
  • 6 tbsp almond milk (or macadamia milk)
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • ¼ tsp salt flakes
  • ¼ cup macadamia nuts

Chocolate Topping

  • ¼ cup coconut oil
  • cup cocoa powder
  • ¼ tsp vanilla
  • 2 tbsp maple syrup

Instructions
 

Base

  • Roast 1 cup of macadamia nuts. Blend macadamia into a flour.
  • Measure 1 cup of the macadamia flour back into the blender.
  • Microwave 4 Large (or 6 small) dates for thirty seconds.
  • Add all BASE ingredients to blender and blend until well combined and the mix becomes tacky.
  • Line a small cake tin with baking paper. Place base mix into the tin and press into an even layer.
  • Place in fridge while you continue the other steps.

Caramel

  • Microwave the remaining dates for thirty seconds.
  • Add dates and all of the other CARAMEL ingredients to the blender and blend until smooth.
  • Pour over your base and put back into the fridge to set.

Chocolate topping

  • Melt the coconut oil in a sauce pan on a low heat. Add cocoa powder, vanilla, maple syrup and stir until combined. Pour over your slice and garnish with additional macadamias, edible flowers and mint.
  • Place in the freezer for at least 3 hours to set. Overnight is preferred.

Nutrition

Calories: 3781kcalCarbohydrates: 324gProtein: 39gFat: 292gSaturated Fat: 134gPolyunsaturated Fat: 14gMonounsaturated Fat: 128gSodium: 844mgPotassium: 3762mgFiber: 51gSugar: 253gVitamin A: 417IUVitamin C: 2mgCalcium: 756mgIron: 16mg

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