Coco-nutty Caramel Slice
Course: Sweet Treat Servings: 12
Prep time: 20 min
Cook time: 40 min approx (plus time to set)
Difficulty level: Moderate (worth the effort)
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
If you like coconut then you’ll love this version of a classic millionaires shortbread. The base is soft, crumbly and so tasty. Then we use coconut in the caramel sauce and also in the chocolate topping. We’ve gone coco-nutty!
Ingredients
The base
50g ground almonds
150g coconut flour
140g melted coconut oil
4tbsn maple syrup
The middle
145g light brown sugar (to make a nice caramel colour) can sub for caster or coconut sugar
50g vegan butter
Cream from the top of 1 tin of coconut milk (make sure you buy a quality full fat coconut milk and use only the thick part at the top. Popping the tin in the fridge overnight will help with this)
The topping
40g cacao powder
60g melted coconut oil or vegan spread
20ml oat milk (or any other plant based milk you have, I used oat)
Method
Pre-heat the oven to 180 C
Line a brownie sized tin, make sure you leave a good over lap of baking paper so you’ll be able to remove the caramel slice by holding onto the edges.
Mix all of the base ingredients in a bowl until a ball is formed. Press the biscuit base into the lined tin and smooth it over using the back of a spoon. make sure you press it down firmly.
Bake in the oven for around 10 minutes or until the base become nice and golden. Once fully cooked leave in tin to cool.
While the base is baking you can get on with the caramel sauce;
Simply heat all of the middle ingredients in a small pan and boil for around 20 minutes to allow the middle caramel layer to thicken.
Add the caramel to the base and leave to set in the fridge until the caramel layer feels sturdy. (about an hour)
When the caramel layer has set slightly you can make the topping.
Again very simply add all of the chocolate topping ingredients to a small pan until everything has dissolved and combined.
Pour the chocolate topping onto the caramel layer and pop into the fridge again to set completely. You can even leave it over night or for at least a few hours.
Remove the caramel slice from the tin by holding onto the baking paper that has overlapped the tin. You should be able to pull it out in one go, especially if it has completely set.
Slice once completely set (or it will be too gooey and won’t hold)
This is a perfect afternoon treat with a cuppa
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I will get back to you
Big love, Jen x