From Natasha, Former Vegan ACT Treasurer

Chewy, creamy caramels and so simple to make. You will need a candy thermometer and exercise extreme caution as the mixture gets very, very hot.


  • 1 cup coconut milk or thin coconut cream (the Aldi one works really well) – make sure it’s full fat
  • 1/2 cup Nuttelex
  • 1/4 cup maple syrup or agave
  • 1/4 cup light corn syrup (I found this at the health food shop)
  • 1/2 cup brown sugar
  • 1/4 cup chopped and toasted, unsalted macadamias
  • Good dash of vanilla extract


  • Place all ingredients in a small to medium saucepan except the nuts and vanilla
  • Bring to a boil and whisk constantly until ingredients are well incorporated, mixture should become medium brown in colour
  • Once boiling, place candy thermometer in the pot
  • Continue boiling over medium heat until temperature reaches 135°C on the candy thermometer – this takes some time, approximately 20 minutes. Do not leave the pot unattended
  • Stir the mixture occasionally with the whisk otherwise the Nuttelex will separate
  • Remove from heat and carefully whisk rapidly to incorporate fully Nuttelex
  • Add vanilla and macadamias and stir through – you need to work quickly
  • Pour the mixture into a square cake tin over greaseproof paper (oil the underside of the paper so it sticks nicely to the tin)
  • Cool on the bench 30 minutes
  • Cool in the fridge 30 minutes
  • Cut into squares and roll into individual wrappers (greaseproof paper cut squares work well)

I reckon these would be great dipped in vegan-friendly melted chocolate, and also as gifts.