Salted Carmel Macadamia Tart (Gluten-Free)

Does the title not say it all? What a mix made in heaven! This absolute cracker of a recipe is a sweet tooths dream. But hey, don’t trust us, the proof is in the pudding (or should we say tart..)

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


  • Start with the topping! Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
  • Place the macadamia nuts onto the tray, drizzle with maple syrup and sprinkle with salt.
  • Place into the oven for 10 minutes or until just golden, allow to cool completely (don’t taste test them all!).
  • Let’s get onto the tart! Line or grease a 24 cm (10 inch) tart tin.
  • Start with the base. Place the dates, coconut oil and vanilla into a blender or food processor, whiz until a smooth paste forms.
  • Add the macadamias, coconut, salt and whiz again until just smooth.
  • Press the base into the tart tin evenly. Don’t forget the sides!
  • Bonus tart tip: to make your base really strong, be sure to build up the base where the bottom and sides meet.
  • Place into the freezer.
  • 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.
  • Take the base out of the freezer and pour the filling into the base, shake carefully to even out.
  • Evenly place cooled caramel macadamia nuts on top of the filling.
  • Place into the freezer for 2 hours or until set.
  • Once the tart is set, carefully lift out of the tin, slice and enjoy!
Prep time: 1 hour
Cook time: 2 hours
Total time: 3 hours

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