Caramel Slice

One of my biggest hobbies is turning my favorite naughty treats into less naughty snacks by substituting the original ingredients with nourishing, easy to digest, wholesome ingredients. I get so excited when others taste it and often say it's better than the original. I think most people have a soft spot for caramel slice, its a cafe classic and i promise you wont be able to taste the difference in this recipe. I hope you love it as much as I do.

P.s I dont usually use dairy in my recipes but i couldnt find any other way to make an ooey gooey caramel without it, so I've sourced the best quality organic butter i could.

Ingredients:

Base-

1 1/2 cup almond meal

1 1/2 cup coconut

1/2 cup coconut oil

1/2 cup maple syrup

1 tsp bi-carb soda

Caramel filling-

100g butter

1/2 cup maple syrup

1/2 cup coconut milk

2 tsp tapioca

Topping-

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup cacao

2 tbsp coconut milk

Method:

Preheat the oven to 180 fan forced and line a slice tin with baking powder.

For the base in a large bowl combine the almond meal and coconut. In a small saucepan heat the coconut oil and maple syrup until it comes to the boil, remove from heat and add bi-carb, stir until it is all mixed together. (it should be abit foamy) add to the dry mix and stir.

Press it into your slice tin and cook for 20 minutes. or until nice and golden. remove from oven and allow to cool completely in the tin.

for the caramel melt the butter with the maple syrup in a small saucepan over high heat. bring it to the boil, then reduce it so it keeps bubbling. Don't stir it otherwise it will split. Keep on the heat for another 4 minutes so that the caramel turns golden and a little bit gooey. Remove from heat and gently whisk in the coconut milk and tapioca until it thickens.

Pour it over the base and freeze for 1 hour.

For the icing combine the coconut oil and maple syrup in a small saucepan, bring it to the boil and remove from the heat. Add the cacao and coconut oil and stir until its combined.

pour over the caramel to cover the whole slice. Refidgerate over night or until set. Cut into squares and enjoy.