Macadamia and Date Salt Caramel Sauce
Macadamias are a delicious natural wholefood, and their rich, buttery flavour makes them the perfect base for this wholesome take on salted caramel. Paired with naturally sweet Medjool dates, creamy oat milk, and a touch of vanilla, this macadamia and date salted caramel sauce is an easy way to add a little indulgence to your day.
As a native Australian nut, macadamias bring a unique creaminess that makes this sauce incredibly versatile. Drizzle it over overnight oats, blend it into a smoothie, stir it through yoghurt, or spread it on toast. It also makes a dreamy topping for fruit, ice cream, or your favourite desserts. And if you find yourself enjoying it straight from the jar, you won’t be the first. However you use it, macadamias make the everyday a little more special!
Thank you to Australian Macadamias for partnering with me for this recipe!
Macadamia and Date Salted Caramel Sauce
This naturally sweet, creamy sauce is packed with healthy fats and is an easy way to add a little luxury to everyday meals. Made with Australian macadamias, it’s a simple pleasure that feels special every single time.
Ingredients
- 4 Medjool dates, pitted
- 100g raw Australian macadamias
- 150–200mL oat milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
- Big pinch of sea salt flakes
Instructions
- Add all ingredients to a food processor or high-speed blender.
- Blend for 5 minutes, scraping down the sides as needed, until silky smooth.
- Adjust the consistency by adding more oat milk if needed.
- Transfer to a jar and store in the fridge for up to one week.
