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. Preheat the oven to 160 degrees C / 350 degrees F fan-forced.
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.
Bake the base for 12-15 minutes until golden. Remove and pop this in the fridge to cool.
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.
Bake the slice for another 18-20 minutes until the macadamia is nicely toasted.
Remove from the oven and allow the slice to fully cool before slicing. The caramel will firm up as it cools down.
Storage tips
Store in an airtight container at room temperature for up to 2 days, in the fridge for a week, or frozen for months.
