RECIPE: Salted macadamia nut slice

July 31, 2017

RECIPE: Salted macadamia nut slice

Salted caramel and maca nuts … this is pretty much my dream treat, and the fact that it’s good for my beauty regime only makes me love it more! Macadamia nuts are full of the proteins and good fats needed for shiny hair and strong nails, plus they are a great source of palmitoleic acid, which hydrates and heals the skin.


  • 1/2 cup desiccated coconut
  • 1/2 cup macadamia nuts, soaked for 2–3 hours (or overnight), then rinsed
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons almond butter

Salted caramel filling

  • 1 cup pitted medjool dates
  • 1 tablespoon macadamia nut oil
  • 2 tablespoons macadamia nut butter
  • 3 tablespoons maple syrup
  • 2 large pinches of salt flakes, plus extra to sprinkle


  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 3 tablespoons cacao powder

Line a 21cm x 18cm baking tin with baking paper.

Place the base ingredients in a food processor and blend until the mixture is nice and biscuity and starts to stick together. With damp hands, press the mixture over the base of the lined tin and transfer to the freezer while you make the filling.

For the filling, put the dates, maca nut oil, maca nut butter, maple syrup and salt in a blender or food processor and blend until smooth and sticky. Spoon the salted caramel over the base and spread evenly with a knife, then sprinkle a few more salt flakes over the caramel layer and place in the freezer for 30 minutes, or until set.

To make the topping, mix the melted coconut oil, maple syrup and cacao powder together in a bowl. Pour this over the caramel layer and then put it back in the freezer to set.

To serve, slice while frozen and enjoy straight away, or leave it to come to room temperature before tucking in.

Recipes extracted from Food to Make you Glow by Lola Berry, published by Plum, available in all good bookstores.

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