Salted Caramel and Macadamia Dream

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…. because no other words better describe these macadamia-nutty, salted-caramelly, white chocolately and delightfully fudgey squares of Paleo goodness. They are in every sense of the words a: Salted Caramel and Macadamia Dream…

This recipe evolved last week, because, everyone seems to be doing the salted-caramel thing and I wanted in!

salted caramel squares

‘Salted Caramel’ – just hearing those words gets me so excited and to make a version which is 100% paleo, healthy and filled with nature’s super foods is a no-brainer. I can only wonder why I hadn’t done it sooner.

You won’t find cream, butter or sugar in this batch. But you will find natures amazing, health-giving and immune-supporting ingredients such as medjool dates, coconut oil, raw cacao butter and macadamia nuts. Blended together they make the smoothest caramel-‘white chocolate’ fudge and by adding a little sea-salt, you achieve that perfect salted-caramel flavour.

Credit must go to my instagram follower for the name – thanks @chiara_gizzi!

So here is my recipe for Salted Caramel and Macadamia Dream – enjoy! xx

Makes 16
Preparation Time: 10 mins
Freezing Time: 1 hr



  • Vitamix/blender or food processor
  • 2o x 20 cm baking tin, or loaf tin

salted caramel squares


  • 100g cacao butter, finely chopped
  • 100g coconut oil, melted
  • 1 cup macadamia nuts (preferably soaked overnight)
  • 10 medjool dates, pitted
  • 1 tsp vanilla powder (or essense)
  • 1/4 tsp sea salt
  • sprinkle of sea-salt or sea salt flakes
  • handful shredded coconut, or chopped macadamia nuts (to garnish)

salted caramel squares


  • Line a 20 x 20 xm baking tray, or loaf tin with baking paper and set aside.
  • Add all ingredients (except the garnish and extra sea-salt) to a Vitamix/blender or food processor and whiz until combined.
  • Pour into the lined baking tin and spread into the corners.
  • Sprinkle the top with a little extra sea salt, and a handful shredded coconut, chopped macadamia nuts.
  • Place in the freezer for up to an hour and once solid, slice into squares.

salted caramel squares


  • Store in the freezer in an airtight container for a couple of weeks.
  • To avoid melting, serve immediately following removal from your freezer.

5 replies
  1. Dianne Hale
    Dianne Hale says:

    I made the peanut butter bark recently & because I had no peanut butter I used almond butter & also added a teasp of cacao powder. It turned out pretty well although very rich. A friend also made the salted caramel macadamia dream & it is just that. Dreamy & delicious!
    Thank you for all your fantastic recipes. I love your website & I recommend it to all my friends & family.
    Many thanks.

  2. Dianne Hale
    Dianne Hale says:

    Whenever a recipe indicates using 100g of cacao butter or coconut oil I have to guess because I don’t have anything to measure the weight. Is it possible to include a cup measurement alongside the measurement in grams? I would really appreciate it. Thank you

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  1. […] is closely based on my Superfood White Christmas but also inspired a little more by my heavenly Salted Caramel Macadamia Dream recipe […]

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