Are you dubious about the title of this post? Don’t be!
I’m totally not lying this time. Promise :)
Not that I’m a frequent liar. It’s just that it might seem pretty much impossible to create a luscious creamy caramel sauce in 30 seconds – let alone make it RAW and VEGAN.
That’s right, there’s no cream or butter… there’s buttery macadamia nuts instead.
I’ve actually got a special reason to be making impossible things with macadamias today. It’s to let you know about a recipe competition that is being run by Australian Macadamias. Nuts that are grown in my new local area of Northern NSW!
Australian Macadamias are looking for Australia’s next macadamia chef!
They are seeking macadamia recipe entries from the general public, and the 12 best ones will feature in the 2013 Australian Macadamia Calendar.
The calendar will be professionally styled and photographed, so you’ll get to see your recipe looking super pretty with your name next to it! Plus, each of the winners will receive a macadamia hamper pack.
They are looking for a range of different recipes for breakfast, lunch, dinner, snacks or celebrations, so there’s sure to be a category that will suit you. Simply type (or cut and paste) your recipe into the form and cross your fingers.
HURRY. Entries close 1st November 2012. You’ve got less than a week!
My beautiful hubby, always the honest critic, deemed it not quite tooth-achingly sweet enough to be deemed a caramel. But I’m just going ahead and calling it one anyway. I’m sure those of you who are vegans or following a dairy-free diet will thank me.
Perhaps you’re scared of the splattering and hot burning that can occur when making caramel? Or you hate cleaning up those sticky pots and pans? In that case, you’re welcome too. There will be none of that here.
Just four simple ingredients blended up to magically create this silky caramel…
Macadamias. Maple Syrup. Sea Salt. Raw Cacao Powder (to add a rich colour, rather than for the flavour). It’s really that simple. See below for the full 2-step recipe!
I’ve served it here drizzled over blueberries and yoghurt, but there are literally thousands of uses for this beautiful caramel! Over pancakes or ice cream, in a smoothie, on top of a cookie or cake – how would you use it?
I’m entering this caramel. Be sure to let me know what you enter in the comments!
makes 1/2 cup
- 1/2 cup raw macadamia nuts
- 6 tablespoons pure maple syrup
- 1/2 teaspoon sea salt flakes
- 1/2 teaspoon raw cocoa powder
1. Place all the ingredients into a food processor or high powered blender.
2. Add three tablespoons of water and blitz for 30 seconds until smooth. Add a tablespoon more of water if you want a runnier consistency. That’s it. Enjoy!
Fig & Cherry was commissioned by Australian Macadamias to develop this sponsored recipe featuring their nuts.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.