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Recipe from Australian Macadamias.
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Top chocolate layer
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Base layer
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Caramel layer
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Raw macadamia caramel slice recipe
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Serves: 16
Ingredients
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What to do
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Melt the dark chocolate in the top part of a double boiler and set aside to cool. Line a 20 cm square cake tin with baking paper, allowing two sides to overhang for easy removal.
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For the base layer, place the macadamias in a food processor and blend until smooth. Add the remaining ingredients and process until the mixture forms a ball. Press the mixture evenly into the lined cake tin and place in the freezer.
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For the caramel layer, place the macadamias and dates in a food processor and blend until as smooth as possible. If necessary, use a blender to achieve a smooth consistency. Add the remaining ingredients and process until combined. Smooth the caramel over the base layer and return to the freezer for 15 minutes.
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Remove the slice from the freezer and gently lift it from the tin. Place on a flat surface and pour the chocolate over to cover evenly. Before the chocolate has completely set, cut into squares.
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Serve once the chocolate has set. Store in the fridge.
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