Salted Caramel Macadamia Bars

Recipe adapted from @_amyglen on Instagram

Processed with VSCOcam with c1 preset

The recipe for these bars was tweaked from a recipe on Instagram called ‘Raw Vegan Twix Bars’, however I’ve slightly tweaked the ingredients to suit my pantry and if we’re being honest, I don’t really think they taste much like Twix bars at all. I often use roasted nuts or I melt the chocolate, meaning the raw factor is no longer. So I’ve thought of many other names and finally settled for ‘Salted Caramel Macadamia Bars’ because basically thats what they are.

I find these to be the perfect treat when I’m craving something sweet. They really do satisfy cravings and keep you full for a while due to all the healthy fats. They consist of a base of crunchy macadamia nuts, middle of almonds and fudgy date caramel and a top of rich vegan chocolate.. Okay, I’ll stop. Here’s the recipe…

Salted Caramel Macadamia Bars 

1 1/2 cup macadamia nuts (roasted or raw)
1-2 tbsp coconut oil
water to bring together

1 1/2 cup medjool dates *
2 tbsp nut butter (optional) **
pinch of sea salt
1 tsp vanilla extract
1 tbsp coconut oil
Water, to thin

Topping *
1/4 cup raw cacao powder
1/4 cup coconut oil

1. For the base, blend the macadamia nuts in a food processor until a fine crumb is formed, add the coconut oil and a bit of water to bring the base together.
2. Press into a lined slice tray (I used a small square one) and put in the freezer to set.
3. Don’t bother washing the food processor in between, just add the dates, nut butter, sea salt, vanilla and coconut oil and process until smooth. I add some water or almond milk to thin out the mixture if it is too thick.
4. Remove the tray from freezer and spread the date mixture on top evenly and return to the freezer.*
5. An hour later, remove the slice from the tray and slice into bite sizes/slice size pieces.
6. Melt the coconut oil and add raw cacao powder and mix until smooth. You can either dip the bars into this mixture and set on another tray or drizzle it across.
7. Pop it back in the freezer. These bars will last weeks in the freezer and a few days in the fridge. They taste best straight out of the fridge!

* It is 100% necessary to use medjool dates over other varieties. Not only do they have the high nutrient value, but they taste absolutely delicious and are like nature’s caramel. If you use cheap, regular dates you won’t get the same consistency or flavour.
** I often chuck in a handful of roasted nuts like almond or peanuts instead of the nut butter to add more crunch.
* In the past, I’ve melted pana chocolate and coconut oil to drizzle over the bars instead of the vegan chocolate mixture in the ingredients.

Processed with VSCOcam with f2 preset



2 thoughts on “Salted Caramel Macadamia Bars

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