Salted Caramel Macadamia Slice
Salted caramel lovers, this one's for you! You are going to love this healthy no bake, caramel slice, made with wholefood ingredients! It features three super easy (and seriously delicious) layers; a melt-in-your-mouth nutty, almond base, a gooey, salted caramel filling made with cashews, coconut cream and dates, topped with decadent macadamia nuts and a sprinkle of flaky sea salt. An indulgent dessert that doubles as a healthy treat? Win-win!After all, who doesn’t love a thick and gooey caramel slice? Or even a salted caramel cheesecake slice?! There’s something about the combination of sweet and salty that will make your taste buds do a little happy dance!Does it get any better?Well yes, because you can keep these babies in the freezer and have a square any time you please. They don’t freeze solid, so are perfectly edible straight out of the freezer.So I’m thinking snacks/desserts for the next couple of weeks!If you love all things caramel but want it to be a LOT healthier, you will adore this healthy caramel slice! It’s possibly my favourite frozen dessert, ever! The best part? You won't even be able to tell the difference from the 'not so healthy' version. Just as yummy, but much better for you!Quick and simple to make too, it delivers the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed, satisfying sweet treat.
Ingredients
Base Crust
- 1 1/2 cups almonds, or walnuts or a mix
- 1 cup dates, soaked at least 30 minutes and drained
- 1/2 cup oats, instant or quick
- 1/2 cup desiccated coconut
- 1 teaspoon vanilla extract
Caramel Filling
- 1 cup cashews, soaked 3+ hours and drained
- 1 1/2 cups dates, soaked at least 30 minutes and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup tahini (sesame paste) or any other nut or seed butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
To Sprinkle
- 3/4 cup halved macadamias + freshly cracked sea salt
Instructions
Base Crust
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your cheesecake base.Press the base mixture into the bottom of your pan or dish evenly pressing down with a spatula or back of a spoon. Refrigerate while you prepare the caramel filling.
Caramel Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all filling ingredients, cashews, dates, coconut cream, tahini, vanilla extract and sea salt into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Pour the filling over the chilled crust and spread down flat with a spatula or the back of a spoon.Sprinkle over macadamias and press in lightly to the filling so they stick. Place in the freezer for a couple of hours or overnight to set.Once set, remove bars from pan and slice into 16 bars or squares or more if you would like smaller portions.After slicing into squares top with freshly cracked sea salt for texture and visual deliciousness. Stores happily in the freezer (if hidden) for up to 3months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
