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Caramel Macadamia Slice (Gluten Free)



12 slice(s)

Caramel Topping

  • 150 g Medjool or Dried Dates, pitted
  • 100 g cocnut cream
  • 1 tsp Vanilla Extract (optional)
  • 1 pinch salt

Slice Base

  • 200 g Raw macadamias
  • 100 g blanched almonds
  • 50 g Coconut Oil or Melted Butter
  • 1 egg
  • 60-100 g Rice malt syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt

Recipe's preparation

  1. Preheat oven to 170 degrees, and prepare slice tray, lined with baking paper.


    Weigh dates, transfer to small bowl and cover with boiling water. Set aside until slice is cooked.


    Add macadamias and almonds to bowl with MC in place - 6 secs, speed 6. Scrape down and repeat if neccessary.  Nuts should resemble a meal/flour consistency.


    Add coconut oil (or melted butter), egg, rice syrup and vanilla - 10 secs, speed 3, scrape down.


    Add remaining dry ingredients, MC in place - 10 secs, speed 3, scrape down and repeat until well combined.


    Spread mixture into slice tray and using wet fingers, pat mixture down evenly if required.


    Bake at 170 degrees, for 25-30 minutes for slice, or 15-20 minutes for individual muffin slices.  Test with skewer if unsure.


    Allow to cool for about 10-15 minutes before spreading with caramel topping and chopped macadamias.  Serve warm or refrigerate and serve cold.


  2. Caramel Topping
  3. While slice is baking, scrape bowl clean (or rinse if preferred).  Strain dates with simmer basket, keeping the excess liquid aside.


    Add dates to bowl - 6 secs, speed 6, scrape down and repeat until broken down as much as possible, scrape down and add vanilla and salt.


    Weigh coconut cream in MC and set aside.


    Turn on to speed 6 and slowly pour coconut cream into date mixture.  Check consistency and scrape down and repeat.  If necessary, slowly add a little of the reserved date water until it reaches a fairly smooth, caramel-like consistency.   Topping will firm up once refrigerated.


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Mixture can also be divided into a 12 x square muffin tray, for perfectly individual slices.  Make sure tray is either greased well or use muffin papers (round are fine as they will take on any shape).

For a different flavour, replace macadamias with any other nut, such as peacans or cashews.

If you're not worried about gluten or paleo, almond meal can be substituted with 80g plain flour, and added with other dry ingredients at the end.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • I used raw cashews instead of

    Submitted by Mynx on 20. September 2015 - 09:40.

    I used raw cashews instead of blanched almonds - very tasty and great texture! Thanks for posting.

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  • Delicious and healthy too !

    Submitted by HW on 29. March 2015 - 12:26.

    Delicious and healthy too ! Made it for visitors last week. Great success. Will make again tonight. Thank you.

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  • This is a fantastic snack.

    Submitted by AuntyK on 7. February 2015 - 15:49.

    This is a fantastic snack. You don't even notice that it's healthy!!


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