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Chocolate covered macadamia nuts
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5 from 2 votes

Salted Caramel Chocolate Covered Macadamia Nuts

A healthy twist on a popular chocolate treat, these chocolate covered macadamia nuts combine a homemade sticky date caramel with macadamias and homemade chocolate coating. This is the perfect treat with a cuppa for an afternoon pick me up.
Prep Time15 minutes
Freezing time30 minutes
Total Time45 minutes
Course: Chocolate
Cuisine: Dessert
Keyword: chocolate covered macadamia nuts, macadamia clusters, nut clusers
Servings: 15 clusters
Calories: 138kcal
Author: Whole Food Bellies


  • Food processor


Salted date caramel

  • 1 ½ cups packed Medjool dates pitted
  • 2 tablespoon melted coconut oil divided
  • ¾ teaspoon sea salt

Chocolate coating

  • cup macadamia halves
  • 1 cup 72% cacao chocolate or dairy free chocolate of choice
  • Himalayan pink salt for serving


For The Date Caramel

  • Add the pitted dates to the food processor (if they aren't super sticky when you pit them you should soak for about 15 minutes in hot water before using).
    1 ½ cups packed Medjool dates
  • Add one tablespoon of the melted coconut to the food processor and combine until a rough paste or ball forms, scraping down the sides as needed. If the mixture isn't quite coming together, add some water 1 teaspoon at a time.
    2 tablespoon melted coconut oil
  • Add the sea salt and pulse to combine.
    ¾ teaspoon sea salt
  • Transfer the date caramel to a medium sized bowl.

To Assemble

  • Use a teaspoon to scoop out small balls of the date mixture. Push a few macadamia halves into each ball until the date caramel is just covering them.
    ⅓ cup macadamia halves
  • Place the rolled balls on a parchment lined tray suitable for the freezer. Freeze for about 30 mins
  • While the date caramel clusters are in the freezer, melt the chocolate in the microwave or a double broiler (see notes) with the other 1 tablespoon of coconut oil.
    1 cup 72% cacao chocolate
  • Remove the rolled balls from the freezer and quickly dip each one into the melted chocolate, shaking off the excess before placing them back onto the parchment-lined tray. I used a pair of chopsticks for this step but you could do it with a fork and spoon.
  • Add a sprinkle of the pink salt and place the chocolates back into the freezer for about 20 minutes.
    Himalayan pink salt for serving
  • Keep stored in an airtight container in the fridge or freezer - just remove about 20 minutes before eating so they have time to get nice and gooey on the inside


Make sure you don't add too much water when making the date caramel or it won't freeze properly and will be unworkable.
For instructions on how to melt chocolate check out this comprehensive article.
Keep stored in an airtight container in the fridge or freezer.
Remove from the fridge or freezer about 20 minutes before you plan on eating them so the caramel has time to come to room temperature and become gooey.


Calories: 138kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Sodium: 117mg | Potassium: 113mg | Fiber: 2g | Sugar: 16g | Vitamin A: 22IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg