Caramel Slice

Servings: 20 slices

GF RSF VEGAN

The groundbreaking discovery of coconut condensed milk has truly been a revelation for both me and my baking! This is a “traditional” type caramel slice with an almond flour base, caramel layer and topped with a cacao coconut oil layer. This can be stored in the freezer and eaten straight out of it!

BASE INGREDIENTS

1 and 1/2 cups of fine almond flour
3 T coconut oil melted/cooled
2 T maple syrup
1 tsp vanilla essence
Pinch of salt

CARAMEL

1 tin of unsweetened coconut condensed milk
1 tsp almond butter
1/4 cup unsalted butter
2 T coconut sugar
2 T maple syrup

TOPPINGS

1/3 cup coconut oil
1/3 cup raw cacao powder (or cocoa would prob work)
2 T maple syrup

INSTRUCTIONS:

Preheat the oven to 175C or 350F.
Mix the base ingredients together into a crumb consistency and press evenly into the bottom of a baking paper lined tray.
Bake for 10 minutes at 175C. Leave to completely cool.
Whilst the base is cooling, make the caramel.
Add the caramel ingredients to a saucepan over low-medium heat and gently stir.
Bring to a soft boil and cook until it thickens slightly.
Leave to cool for 20 minutes and then add to the base. Freeze for 1-2 hours.
Melt your coconut oil on low heat and add the cacao powder/sweetener.
Add to the caramel and top with some sea salt flakes.
Top the slice with this and freeze until firm to the touch.
Use a hot knife to cut the slice and store it in the freezer.
Can be eaten straight out of the freezer.
-Enjoy and tag my Instagram @the_porridge_princess if you make this!