Why do I need to soak the cashews for the topping?

Soaking the cashews for at least two hours helps them blend into a super smooth, creamy consistency for the topping, ensuring no lumps remain.

How do I get the salted caramel topping to set properly?

The topping sets with the addition of melted cacao butter, and it requires an overnight stay in the freezer to firm up completely before slicing.

Can I make this slice ahead of time?

Yes, this slice is perfect for making ahead! It needs to set in the freezer overnight and can be stored there for up to three months.

What is the best way to slice this dessert?

After freezing overnight, move the slice to the refrigerator for at least half an hour to soften evenly before slicing into squares.

What is coconut nectar used for in this recipe?

Coconut nectar is used in the topping to add a touch of natural sweetness, complementing the Medjool dates and tahini.

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Salted Caramel Macadamia Slice
[Vegan, Gluten-Free]

BG By: Buffy-Ellen Gill

Author Bio

Wholesome family dinners and decadent gluten-free, vegan desserts. Buffy Ellen Gill is the founder of Be... Read More

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A beautifully plated square of vegan salted caramel macadamia slice, topped with halved macadamias and freshly cracked sea salt, showcasing its creamy layers.

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Salted Caramel Macadamia Slice [Vegan, Gluten-Free]

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This salted caramel macadamia slice is easy to make, delicious, not too sweet, with a subtle hint of caramel, and quirky offset from the fresh sea salt. It channels all the flavors you want from a caramel slice, without being overpowering. The creamy filling is just sweet enough and perfectly... Read More

Ingredients You Need for Salted Caramel Macadamia Slice [Vegan, Gluten-Free]

For the Base:

1 1/2 cups rolled oats
1 cup desiccated coconut
1/2 cup almonds
1 cup dates
1 tablespoon vanilla extract
1/4 teaspoon, plus 1/8 teaspoon sea salt

For the Topping:

2 1/2 cups cashews, soaked for 2 hours, rinsed an drained
3/4 cups filtered water
1/2 cup Medjool dates (about 5-6)
1/4 cup tahini
1 tablespoon vanilla extract
1 tablespoon coconut nectar
1/2 teaspoon, plus 1/4 teaspoon sea salt
3/4 cup cacao butter, melted

For the Topping:

3/4 cup halved macadamias freshly cracked sea salt
Freshly cracked sea salt

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How to Prepare Salted Caramel Macadamia Slice [Vegan, Gluten-Free]

Add all base ingredients (oats, coconut, almonds, dates, vanilla, and salt) to a food processor and blend until well combined and the mixture sticks together easily when pressed together between your thumb and forefinger.
Line a baking tray with baking paper (wet the inside of the baking tray to help it stick down). Pour the base in and press down firmly with the palm of your hand until a nice even flat surface is achieved. Place in the refrigerator while you prepare the topping.
Place the cashews, water, Medjool dates, tahini, vanilla, coconut nectar, and sea salt in a high-speed blender and blend until super smooth and creamy. There should be no lumps remaining. Scrape down the sides and blend again to ensure a super smooth finish.
Finally, add the melted cacao butter and blend again until fully combined, then pour onto the base and spread down flat with a spatula.
Sprinkle over macadamias and press in lightly to the filling so they stick. Place in the freezer overnight to set.
The next day, move the slice to the refrigerator for at least half an hour to soften slightly before slicing (the refrigerator allows it to soften evenly, as opposed to bench top where it will soften too much around the edges and not enough in the middle). After slicing into squares top with freshly cracked sea salt, then place back in the freezer in a sealed container for an hour to re-firm.
Just before serving, add a little more freshly cracked sea salt for texture and visual deliciousness. Stores happily in the freezer (if hidden) for up to three months.