7-Ingredient Macadamia Caramel Slice
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 macadamias, chopped
- Optional: 1 teaspoon vanilla extract
Preparation
Prepare a square baking tin with non-stick paper and preheat the oven to 160 degrees C or 350 degrees F fan-forced.
Mix all shortbread base ingredients together until a dough forms, then transfer to the baking tin in an even layer and poke holes with a fork.
Bake the base for 12-15 minutes until golden, then remove and cool in the fridge.
For the macadamia caramel layer, add coconut cream, coconut sugar, and syrup to a small pot on medium heat, bring to a boil, reduce to a simmer for 6-8 minutes while stirring frequently, add macadamias, and spread evenly over the shortbread base.
Bake the entire slice for another 18-20 minutes until the macadamia is toasted.
Remove from the oven and allow to cool completely before slicing; the caramel will firm up as it cools.
Storage tips
Store in an airtight container at room temperature for up to 2 days, in the fridge for a week, or freeze for several months.
