Salted Carmel Macadamia Tart (Gluten-Free)

Contributor: Yum. Gluten Free, Emma and Carla Papas



  • 100 g (3 ½ oz.) pitted medjool dates
  • 2 cups desiccated coconut
  • 1 cup macadamias
  • ¼ cup coconut oil
  • 1 tsp. 100% vanilla extract
  • pinch of salt


  • 100 g (3 ½ oz.) pitted medjool dates
  • ½ cup coconut milk (canned)
  • ½ cup coconut oil
  • ¼ cup tahini
  • 1 tbs. 100% maple syrup (optional)
  • 1 tsp. 100% vanilla extract
  • pinch of salt


  • 1 cup macadamia nuts
  • 2 tbs. maple syrup
  • pinch of salt


  1. Start with the topping! Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
  2. Place the macadamia nuts onto the tray, drizzle with maple syrup and sprinkle with salt.
  3. Place into the oven for 10 minutes or until just golden, allow to cool completely (don’t taste test them all!).
  4. Let’s get onto the tart! Line or grease a 24 cm (10 inch) tart tin.
  5. Start with the base. Place the dates, coconut oil and vanilla into a blender or food processor, whiz until a smooth paste forms.
  6. Add the macadamias, coconut, salt and whiz again until just smooth.
  7. Press the base into the tart tin evenly. Don’t forget the sides!
  8. Bonus tart tip: to make your base really strong, be sure to build up the base where the bottom and sides meet.
  9. Place into the freezer.
  10. Now onto the filling – Place all the ingredients into your blender (no need to rinse) and whiz until smooth. This will take around 5 minutes.
  11. Take the base out of the freezer and pour the filling into the base, shake carefully to even out.
  12. Evenly place cooled caramel macadamia nuts on top of the filling.
  13. Place into the freezer for 2 hours or until set.
  14. Once the tart is set, carefully lift out of the tin, slice and enjoy!

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