5/5
It’s a classic with an Aussie touch (macadamias) but nonetheless insanely delicious! The glazed roasted macadamias make this slice on so moreish! If you want to make something that will impress even the pickiest critic, definitely give this a try!
Here is the recipe:
7-INGREDIENT MACADAMIA CARAMEL SLICE (vegan, GF)
January 8, 2021
Category
7-Ingredients
Baking
Cooking method
Dessert
Dietary
Gluten-free
Meal type
Number of ingredients
Recipe type
Snack
Sweet
Persons
16
Serving Size
1 slice
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes
Notes
*Storage tips: in an airtight container at room temp for 2 days, fridge for a week or frozen for months
Ingredients
- Shortbread Base:
- ✅2 cups almond meal
- ✅1/4 cup vegan vanilla protein powder
- ✅1/3 cup rice malt syrup
- ✅1/3 cup coconut oil, melted
- ✅1/2 teaspoon salt
- Macadamia Caramel layer:
- ✅1/2 cup coconut cream
- ✅ 2 tablespoons coconut oil
- ✅1/2 cup coconut sugar
- ✅2 tablespoons rice malt syrup
- ✅2 cups macadamia, chopped
- Optional: 1 teaspoon vanilla extract
Instructions
- 1. Prepare a square baking tin with non-stick paper. Preheat the oven to 160 degrees C / 350 degrees F fan-forced.
- 2. Make the Shortbread Base: mix all ingredients together until a dough forms. Transfer this as an even layer into your baking tin and use a fork to poke holes in it.
- 3. Bake the base for 12-15 minutes until golden. Remove and pop this in the fridge to cool
- 4. Make the macadamia caramel layer: add the coconut cream, coconut sugar and syrup to a small pot on medium heat. Bring to a boil and then reduce the heat to a simmer for 6-8 minutes, stirring frequently to prevent burning. Add in the macadamia and then transfer the entire mixture as an even layer over the shortbread base.
- 5. Bake the slice for another 18-20 minutes until the macadamia is nicely toasted
- 6. Remove from the oven and allow the slice to fully cool before slicing. The caramel will firm up as it cools down.