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 ingredients for the shortbread base together until a dough forms. Transfer the dough as an even layer into the baking tin and use a fork to poke holes in it.
Bake the base for 12-15 minutes until golden. Remove it from the oven and refrigerate to cool.
For the macadamia caramel layer, add coconut cream, coconut sugar, and syrup to a small pot on medium heat. Bring to a boil, then reduce to a simmer for 6-8 minutes, stirring frequently to prevent burning. Add the chopped macadamias and spread the mixture evenly over the cooled shortbread base.
Bake the entire slice for another 18-20 minutes until the macadamias are toasted.
Remove from the oven and let the slice cool completely before cutting. Note that the caramel will firm up as it cools.
Tips
Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for several months.
