✨ Why You Need Macadamia Caramel Slice in Your Life ✨

Some desserts are just a sweet treat… but this one’s a moment. Think buttery macadamias blended into a dreamy caramel, sitting on a crunchy, coconut-kissed base, all topped with a rich chocolate layer that makes you close your eyes with the first bite. It’s the kind of slice that makes a Monday feel like Friday, turns coffee breaks into little celebrations, and has you guarding the fridge like a dragon with its treasure.

It’s indulgent, but made with real, nourishing ingredients — so you can enjoy it without the sugar crash. One bite and you’ll wonder how you ever lived without it.

Ingredients

Base

• ¾ cup buckwheat groats (or buckinis)

• ¼ cup sunflower seeds

• ½ cup shredded coconut

• 6 medjool dates (pitted)

• 1 tbsp coconut oil

• 1 tsp cinnamon

• ¼ tsp salt

Caramel Layer

• 1 cup macadamias (soaked for 3–6 hours, then drained & rinsed)

• ⅓ cup coconut cream

• ¼ cup cashew butter

• ¼ cup filtered water

• 2 tbsp coconut oil, melted

• 3 medjool dates (pitted)

• 2 tbsp maple syrup

• 1 tbsp hulled tahini

• ½ tbsp maca powder

• 1 tsp vanilla extract (or paste)

• 1 tsp salt

Chocolate Topping

• ⅓ cup smooth cashew butter

• ⅓ cup coconut cream

• ⅓ cup cacao powder

• 2–3 tbsp maple syrup

• 1½ tbsp coconut oil

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Instructions

1. Make the base

   • In a high-powered blender or food processor, combine the base ingredients (buckwheat, sunflower seeds, coconut, dates, coconut oil, cinnamon, salt).

   • Blend until it forms a sticky, uniform mixture (you want it to hold together when pressed).

   • Press the mixture firmly into a lined or greased baking tray (square or rectangular, depending on your preferred slice thickness).

   • Set aside while you prepare the caramel layer.

2. Make the caramel layer

   • In your blender, add the soaked macadamias plus all the other caramel-layer ingredients (coconut cream, cashew butter, water, melted coconut oil, dates, maple syrup, tahini, maca powder, vanilla, salt).

   • Blend until completely smooth and creamy.

   • Pour / spread this caramel mix evenly over the prepared base layer.

   • Freeze for 1–2 hours, or until the caramel has set a bit.

3. Make the chocolate topping

   • In a bowl, combine cashew butter, coconut cream, cacao powder, maple syrup, and coconut oil.

   • Stir (or gently heat) until smooth and pourable.

   • Spoon this chocolate layer on top of the set caramel layer, spreading evenly.

4. Final setting

   • Return to the freezer and allow to set more fully (another 1–2 hours)

   • Then move the slice into the fridge for at least 1 hour before cutting and serving (this helps firm it up but keeps it easier to slice).

5. Serve & store

   • Cut into bars or squares.

   • Store in the fridge (or freezer for longer storage).

   • Let slices warm slightly at room temperature for a few minutes before eating if very cold.