Description

Rich, creamy and naturally sweet, these vegan macadamia nut bars are a no-bake treat with a crunchy nutty crust and a gooey date-coconut "caramel" layer. They’re gluten-free, refined sugar–free and come together quickly in a food processor—perfect for making ahead or gifting.

Yields & Timing

Yield: 9–12 bars (8 x 8 inch pan)

Active time: 20 minutes

Chill time: 1–2 hours

Ingredients

For the Crust

1 1/2 cups raw macadamia nuts

1 cup unsweetened shredded or desiccated coconut

1 cup pitted Medjool dates (about 8–10 dates), packed

1/4 teaspoon fine sea salt

For the Caramel Layer

1 1/2 cups pitted Medjool dates (soaked if not very soft)

1/3 cup full-fat coconut cream or canned coconut milk (use the thick portion)

2–3 tablespoons maple syrup (adjust to taste)

2 tablespoons melted coconut oil or neutral oil

1 teaspoon vanilla extract

1/4 teaspoon sea salt

For the Topping

3/4 cup macadamia halves or roughly chopped macadamias

Optional: 3 oz vegan dark chocolate, melted for drizzling or coating

Equipment

8 x 8 inch (20 x 20 cm) square pan, lined with parchment paper; food processor or high-speed blender; spatula; small saucepan (if melting chocolate)

Instructions

Step 1: Prepare the pan — Line the 8 x 8 inch pan with parchment paper, leaving an overhang to lift the bars out easily.

Step 2: Make the crust — In a food processor pulse the macadamias and shredded coconut until finely ground. Add the 1 cup of dates and salt, then process until the mixture clumps together when pressed between fingers. If too dry, add 1 teaspoon warm water and pulse again.

Step 3: Press the crust — Transfer the crust mixture to the prepared pan and press firmly and evenly into the bottom to form a compact layer.

Step 4: Blend the caramel — If your dates for the caramel are not very soft, soak them in warm water for 10 minutes then drain. In a high-speed blender or food processor combine the soaked dates, coconut cream, maple syrup, melted coconut oil, vanilla and salt. Blend until completely smooth and thick, stopping to scrape down the sides as needed. The texture should be spreadable and gooey.

Step 5: Assemble — Spread the caramel layer evenly over the pressed crust using a spatula. Sprinkle or gently press the macadamia halves/chunks into the top layer.

Step 6: Optional chocolate — If using chocolate, melt it gently in a double boiler or low heat and drizzle over the top, or spread a thin chocolate layer after the bars have partially set. Return to the pan and smooth if needed.

Step 7: Chill to set — Transfer the pan to the refrigerator or freezer. Chill at least 1–2 hours in the fridge or 30–45 minutes in the freezer until firm enough to slice cleanly.

Step 8: Slice and serve — Lift the set block from the pan using the parchment overhang. Cut into 9 or 12 bars using a sharp knife (for cleaner cuts, chill briefly between cuts).

Storage

Store in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze for up to 3 months; thaw in the fridge before serving.

Variations & Substitutions

Swap macadamias for almonds or cashews for a different nut profile. For a chewier bar, add 2 tablespoons of almond or cashew butter to the caramel. Replace coconut cream with blended soaked cashews for a cashew-caramel layer if you prefer a less coconut-forward flavor.

Tips for Success

Use soft, sticky Medjool dates for best texture—if your dates are dry, soak in warm water for 10–15 minutes. Press the crust firmly to prevent crumbling. If the caramel is too thick to blend, add 1–2 teaspoons of warm water or extra coconut cream, a little at a time. Chill fully before cutting to achieve neat bars.

Approximate Nutrition (per bar)

Approximate values for a 12-bar yield: 220–300 kcal, high in healthy fats and moderate in carbohydrates from dates and coconut. Values will vary by exact ingredients and portion size.

Enjoy as a snack, dessert or an energy-packed treat with coffee or tea.