Raw Salted Macadamia Caramel

Raw Salted Maca Cara 4I was driving home recently dreaming of this delicious date caramel I’d had at my friends house a couple of years ago! I didn’t have her recipe, so I came home and decided to have a play around. I wanted something with macadamias as they just lend themselves so perfectly to something so creamy and dreamy!

I also had the idea initially of making more of a sweet dip, but then my thoughts drifted to Maca powder and it’s wonderful caramel tones.  Maca powder is a great source of vitamins, energy boosting properties, has benefits for the skin, helps to increase energy, and helps with womens & mens health & reproductive health. I love chucking it into foods when I can!

So here is the result! Icky, sticky, goopy, mouth- watering, finger -licking goodness! I can guarantee you won’t be able to resist going in for a second spoonful! I gave the recipe to my best friend Jessie of Desperate Healthwives who made it straight away and thought she’d died and gone to heaven! Ha! And I must admit she took the above photo! It’s just so beautiful I had to use it!

Apples are of course the classic combo with caramel however you can use whatever fruit you desire! Apples, pears, bananas, strawberries etc all work beautifully!  You’ve all seen those caramel apples in the supermarket – sugar upon sugar! This is a little different, but we works so well and is such a wonderful alternative with only a little maple syrup to sweeten. You could reduce the maple or use honey or rice malt syrup. I tend not to be a big promoter of rice malt syrup as its so highly processed. I’ll talk more on sugars in another blog post.

Raw Salted Maca Cara 2
It’s absolutely perfect just freshly made and dipped into! However, look at what happens after you’ve left it in the fridge for a little while! Gorgeous and firmer in texture it becomes more like a spread! There is something about this that I just love! It’s smooth and rich and you can use your chosen fruit as the perfect little implement to scrape up the perfect amount! So try both ways and see which you love you the most!


Raw Salted Macadamia Caramel
Oooey gooey raw nut caramel for dipping freshly cut fruit into!
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Total Time
2 min
Total Time
2 min
  1. 150g Raw Macadamias
  2. 2 - 3 Medjool Dates
  3. 60g (4 Tbsp) Coconut Oil
  4. 40g (2 Tbsp) Maple Syrup
  5. 1 tsp Vanilla Essence
  6. 1 tsp Maca Powder
  7. 1/8 tsp Celtic Sea Salt
  1. Place the macadamias into the bowl of the Thermomix and mill 6 Sec/Speed 9.
  2. Scrape down the sides of the bowl and process for 10 Sec/Speed 4.
  3. Scrape down the sides again and process a further 30-40 Sec/Speed 6 or until a nice nut butter consistency forms.
  4. Add all the remaining ingredients and process 40 Sec/Speed 6-7.
  5. Serve with freshly chopped fruit such as apples, pears, strawberries, bananas etc.
  6. For a firmer texture, you can place it into the fridge for approx. 30 mins or until set firm.
  1. You can easily turn this into a Chocolate Version too by adding 2 Tbsp of Raw Cacao Powder in with all the other ingredients. Yum!
Kitch'n Thyme http://kitchnthyme.com.au/

Chicken Satay Sticks w Macadamia Satay Sauce, Cucumber & Chilli Pickle & Coconut Rice

**January 2019 update!** This recipe was originally posted in March 2015. I really felt that the photos needed updating, so i’ve rephotographed the recipe. All the ingredients remain the same, however I have finally added my method for my cucumber pickle that I’ve always made along side satay sticks and my method for the BEST Coconut Rice! The story below is as it was from 4 years ago!**

As I mentioned in my Tom Kha Gai (Thai Chicken Coconut Soup) post, Thai food is a real favourite! I just love the complexity of the flavours yet the perfect balance of flavours. Saying that, this satay sauce has more of a Malaysian influence! 😂

When I travelled all around Thailand a few years ago (almost 10 yrs ago now!!!) with my husband I think I must have had Chicken Satay at almost every restaurant! I really love it! I found it quite different however to the Western versions that we are used to here in Australia. Everything is sweetened up a little more over here!

This satay sauce version of mine I developed when I worked fulltime at the health retreat. As we don’t use peanuts at the retreat, I made it with macadamias as a replacement for the peanuts! And it’s amazing!!!

Peanuts a tendency to soak up aflatoxins from fungus in the soil. This is rather questionable. Being from the legume family and not really a nut, they have quite a porous shell, making them more susceptible to soaking up pesticides and bacteria as well, just one reason why organic is ultra important. Of course, we also know of the scrutiny they receive for being so allergenic too! We don’t have any allergies in our family, however they are not something we eat very much of – more on the occasional side! If we do have them, they must be organic peanuts! And saying that I’ve recently developed the best Satay Sauce using peanuts more specifically for Vietnamese Rice Paper Rolls!

This satay sauce sauce as I said above, has some of what I would call Malaysian flavours, but I still use coconut milk, more like the Thai version rather than soy sauce.

The marinade for the chicken is super easy and just flavours that meat up a little more than just leaving it plain.

I use chicken thighs as I find them more flavoursome, however you can use chicken breast or tenderloins, but just remember to reduce the cooking time to about 2-3 minutes each side.

You can serve this dish traditionally with Cauliflower Rice for a lower carb version, or just as they are with the sauce with and the cucumber pickle!


Chicken Satay Sticks w Macadamia Satay Sauce, Cucumber & Chilli Pickle & Coconut Rice

Delicious peanut free satay sauce!

  • Author: Gabrielle


Chicken Skewers

  • 4 Organic Chicken Thighs or 2 Chicken Breasts
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • 1 tsp Sweet Paprika
  • 2 Cloves Garlic
  • 4 Eschalots
  • 1 tsp Celtic Sea Salt
  • 2 tsp Olive Oil
  • 8 medium bamboo skewers (preferably soaked in water for 20 mins)

Satay Sauce

  • 300g Macadamias
  • 2 Medium Red Onions
  • 4 Cloves Garlic
  • 2 Long Red Chillies, seeds removed
  • 2 Stalks Lemongrass
  • 100g Olive Oil
  • 2 tsp Tamarind Pulp
  • 1 Tbsp Lime Juice
  • 1 tsp Lime Zest
  • 1 Tbsp Coconut Palm Sugar
  • 2 1/2 tsp Celtic Sea Salt
  • 150-200g Coconut Milk

Coconut Rice

  • 250g Coconut Milk 
  • 220g Water 
  • 220g Jasmine Rice
  • 1/2 tsp Celtic Sea Salt 
  • 1 tsp Honey or Raw Sugar

Cucumber Pickle 

  • 2 Lebanese Cucumbers, deseeded and sliced on the diagonal
  • 1 Red Cayenne Chilli, deseeded and sliced
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Honey
  • 1/2 tsp Celtic Sea Salt
  • 1 tsp Olive Oil 


Chicken Skewers

  1. Chop the chicken into 3-4cm cubes and place into a large mixing bowl. Place the eschalots, garlic, spices, salt and olive oil into the Thermomix and chop 5-10 Sec/Speed 7. Add to the bowl with the chicken and stir to combine well. Let marinate for 4-6 hours or overnight.
  2. Thread 5-6 pieces onto medium sized skewers. Preheat a chargrill or barbeque grill on high. Cook the chicken for approximately 4 minutes each side or until the meat is cooked through evenly.


  1. Preheat the oven to 180°C. Line a baking tray with baking paper and roast the macadamias for 10 minutes or until golden brown. Remove from the oven to cool slightly.
  2. Place 50g of the macadamias into the Thermomix and chop 15-20 sec/Speed 4. Set aside.
  3. Place the remainder of the nuts into the Thermomix and mill 10 Sec/Speed 9. Scrape down the sides of the bowl then process 40 Sec/Speed 4-5 until nut butter forms. Set aside.
  4. Place the onion, garlic, chilli, lemongrass and olive oil into the Thermomix and chop 10 Sec/Speed 7. Then sauté 10 Mins/100°/Speed 1.
  5. Add the all the remaining ingredients along with the reserved nut butter and cook 5 Mins/80°/Sp 1.
  6. Once cooked pour into a serving bowls and sprinkle with the reserved chopped macadamias.
  7. Serve with coconut rice or Cauliflower Rice.


  • Serve with my Cauliflower Rice for a low carb version!
  • You can double my Coconut Rice to serve more people.


  • Serving Size: 4