Vegan Caramel Treats




Vegan Caramel Treats



  • Base:
  • 3/4 cup (130g) raw macadamia nuts
  • 2/3 cup (50g) shredded coconut
  • 3/4 cup (110g) raw cashews
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp rice malt syrup
  • 1 tsp lemon zest
  • Caramel filling:
  • 1 3/4 cup Medjool/soft dates, pitted (approx 20)
  • 1/2 cup unhulled tahini
  • 1/2 cup coconut caramel sauce (or substitute for 1/4 cup extra dates + 1/4 cup coconut milk)
  • 1/2 cup natural, smooth peanut butter
  • 4 heaped tsp maca root powder
  • Topping:
  • 100g vegan chocolate
  • 2 Tbsp coconut milk


  1. Grind nuts into a flour (in a high-speed blender), then add to a mixing bowl with remaining ingredients. Mix until well combined (ir should stick together well- add more coco oil if it doesn’t). Press into desired tin (I used 15cm square) and set aside.
  2. Add all filling ingredients to a high-speed blender and blitz until uniform. You’ll need to use your tamper to get everything going. Pour onto macadamia base, use a hot/wet spoon to smooth the top, and set aside.
  3. For the toppings, melt chocolate and coconut milk in a heatproof bowl over simmering water. Once melted, mix until uniform. Pour onto caramel layer and set in the freezer for at,east 4 hours. To serve, remove slice from tin.
  4. Allow to defrost for 10 plus mins, then use a very hot and sharp knife to slice up. Store in an airtight container for 1 week I the fridge, or 1 month in the freezer.





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