Macadamia Sea Salt Clusters (raw, paleo, vegan)

Sweet, Salty, Melt in Your Mouth Rich Caramel Filled Raw Chocolates.

I took my favorite 2 minute, raw, vegan caramel sauce, and stuck it between two layers of raw dark chocolate and tossed in some buttery organic raw macadamia nuts for a little crunch. Then I topped them off with some locally harvested pure sea salt made by Jacobsen Salt Co. These chocolates are seriously filled with the finest ingredients on earth!

Raw Chocolate Macadamia Caramel Nut Clusters #paleo #vegan #raw #recipe

A few weeks ago my husband and I joined the Girls at Get Dirty Farm Tours (these girls lead some super fun tours in Oregon/Washington!) for a day exploring the Oregon Coast. Our first stop on the tour was Jacobsen Salt Co. where Ben Jacobsen showed us how he makes his clean and pure flakes of sea salt that “taste like the ocean”.

Pictured below, you will see Ben, standing at the edge of Netarts Bay, Oregon. After making test batches of salts from all along the Oregon Coast, he found the highest quality salts to come from Netarts Bay, and then set up shop here in an old oyster pack house over the past few years. He explained that this bay has minimal fresh water tributaries flowing into it, so it has a much higher salt content than most other bays, which also means less contamination from stream runoff, add to that all of the oysters being raised and hand harvested here, as the oysters actually help purify the water, and you have a perfect source for his handcrafted sea salt.

Ben Jacobsen, founder of Jacobsen Salt Co. at Netarts Bay, Oregon

On our tour we learned how Ben cooks down the ocean water to crate a salty slur, dehydrates it into flakes, and then integrates all sorts of beautiful flavors into his salts, like Smoked Cherry Wood, Stumptown Coffee, Vanilla Bean, and Oregon Pinot Noir. But of course you can also buy the pure flake salt with nothing added, my personal favorite.  You can shop for all of these salts here on his website, or find them in fine food retail shops. And as of about a week ago, you can also visit the Jacobsen Salt Co. Tasting Room in Portland, Oregon.

Ben Jacobsen at Jacobsen Sea Salt Co. Netarts Bay, Oregon

 A delicate flake of melt in your mouth sea salt fresh from the drying room. It really doesn’t get any fresher than this folks!

Flake of Sea Slat at Jacobsen Salt Co. Netarts Bay, Oregon

The rest of our Farm to Sea Tour included visiting a shellfish hatchery, and walking out to the oyster beds in Netarts Bay at low tide to learn how to hand harvest oysters. I am never been a fan of oysters, so I won’t go into much detail here, but I still really enjoyed the tour! And I was surprised to learn oysters are one of the most nutrient dense raw foods you can eat, as when your body eats one, every part of the oyster is used, there is essentially no waste. But that still didn’t convince me to eat more than just one!Oysters, Sea Purslane, Algae Lab and Lunch

Above is a collage of how we spent the rest of the afternoon. The Get Dirty Farm Girls set out a beautiful lunch at a picnic spot on the coast, (of course the Queen of Food Allergies had to bring her own lunch!) at then at the shellfish hatchery we got to see the algae lab! We also snacked on Sea Purslane, one of my new favorite wild edibles, which has a delicate sea salty crunch to it. I could see this being a beautiful garnish and great in salads. I really do love my natural sea salts!

Macadamia Nut Caramel Clusters in Raw Chocolate #paleo #raw #vegan #recipe

Macadamia Sea Salt Caramel Clusters

  • Servings: 12 chocolates
  • Print

Chocolate Layers:

  • 1/2 cup raw cacao butter (or coconut oil) (buy here)
  • 1/2 cup raw cacao powder (or cocoa powder) (buy here)
  • 2 Tablespoons maple syrup
  1. Gently melt down cacao butter over very low heat, or a double boiler.
  2. Take off heat, stir in cacao powder and maple syrup. Stir well.
  3. Add a small teaspoon of chocolate to the bottom of 12 smooth paper baking cups or use a chocolate mold.
  4. Then put the first layer of the chocolates into the freezer to firm up while you make the caramel. (Save 1/2 the chocolate to use for coating the tops)

Caramel Layer:

  • 3 Tablespoons of raw coconut butter – (buy here)
  • 3 Tablespoons of raw coconut nectar (buy here)
  • 1/2 teaspoon vanilla or a few drops of Medicine Flower Extract Vanilla (awesome stuff, see here)
  • pinch sea salt
  • 1/3 cup chopped macadamia nuts
  • flaked sea salt for finishing
  1. Gently melt coconut butter over very low heat or a double boiler.
  2. Stir in coconut nectar, vanilla and sea salt.
  3. Stir until you have a creamy caramel. Remove from heat.
  4. Remove chocolates from freezer, and spoon a little of the caramel over each chocolate base.
  5. Sprinkled with chopped macadamia nuts, or any nuts of your choice.
  6. Return to freezer for 10 minutes.
  7. Once the caramel layer has chilled remove from freezer and add the final finishing layer of chocolate over the nuts and caramel.
  8. Garnish with flakes of pure ocean sea salt.

Note: These chocolates are best stored in the fridge or freezer, and best served chilled.

Macadamia Nut Caramel Clusters in Raw Chocolate #paleo #raw #vegan #recipe

Recipe featured on Gluten Free Wednesdays + Happy Healthy Green Natural Party Blog Hop + Manic Mondays + Melt in Your Mouth Mondays + Mingle Mondays + Amaze Me Monday + Fat Tuesday + Allergy Free Wednesday

22 thoughts on “Macadamia Sea Salt Clusters (raw, paleo, vegan)

  1. OK, I just stocked up on cacao powder, psyllium husks, chia seed, flax seed, and a bunch of other stuff I’ve never bought before, along with some raw nuts and other goodies. Now I’m ready for some fine eating and perusing your blogs for inspiration!

    1. Hi Amy!

      Oh sweetness! I hope you enjoy your culinary adventure!! You’ve got all the right ingredients you need to take you into some delicious new territories! Please check back and let me know how the recipes work out for you! ♥


    1. Hi Heidi,

      I tried it with honey and then maple syrup instead, but it was not the same. I found that the coconut nectar mixed with the coconut butter honestly makes the best vegan caramel sauce, as the coconut nectar is so much stickier, and naturally tastes more like caramel, so the end result really has a true caramel texture and consistency. But, sure, it was still a nice treat the honey or maple.

      Merry Christmas!!

  2. Oh my, these look so delicious! I need to get some coconut nectar (I was going to use rice malt syrup but after seeing your comments above, I think I’ll stick to coconut nectar to get a great caramel flavour). And your farm tour adventure looks amazing, I need to find myself some sea purslane!

  3. With yummy sweet and salty ingredients like these, I will be making this delectable treat for friends and family quite often. Thank you so much for sharing these healthy and delicious Macadamia Sea Salt Caramel Clusters at the Healthy Happy Green and Natural Party Blog Hop! I’m pinning and sharing. I am delighted that you partied with us this week. It’s such a pleasure to explore your blog and to make a new blogging friend. All the best, Deborah

  4. Chocolate and caramel and macadamia and salt? Really? It’s like you hacked my brain and chose all my favourite flavours to combine into one epic recipe you knew I wouldn’t be able to say no to 😛

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