Print Recipe

Caramel Slice

Prep Time1 hr
Cook Time1 hr
Total Time3 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Biscuit Base

  • 2/3 cup Coconut Flour
  • 1/2 cup Almond Meal
  • 1/2 teaspoon Baking Soda
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Maple Syrup or Honey
  • 2 Eggs
  • 2 teaspoon Vanilla Extract

Caramel Layer

  • 1 1/3 Cups Sweetened Condensed Milk see recipe below
  • 1/2 Cup Caramel see recipe below
  • 3 teaspoons Gelatine

Sweetened Condensed Milk

  • 2 cans Coconut Cream
  • 1/2 cup Maple Syrup

Chocolate Topping

  • 1/4 cup Coconut Oil
  • 1/4 cup Cocoa
  • 1 tablespoon Maple Syrup
  • 100 grams of Chocolate can be substituted for the above 3 ingredients
  • 1 tablespoon Coconut Oil

Caramel

  • 1 can Coconut Cream 400ml can
  • 1/2 cup Maple Syrup
  • 1/2-1 teaspoon Salt
  • 2 teaspoons Vanilla Extract

Sweetened Condensed Milk

  • 2 cans Coconut Cream 4ooml cans
  • 1/2 cup Maple Syrup
  • Caramel Sauce
  • See 'The Great Caramel Sauce Off'
  • Additional for Caramel layer
  • 3 teaspoons gelatine

Instructions

Biscuit Base

  • Preheat the oven to 170C/350F
  • Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on 2 edges to assist in removing the slice.
  • Place all the ingredients into a kitchen processor and blend for 30 seconds.
  • Scrape down sides and pulse until a dough forms.
  • Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
  • Bake in oven for 15 minutes or until golden brown.
  • Remove from the oven and allow to cool completely.

Caramel Layer

  • Pour 1 and 1/3 cup of Sweetened Condensed Milk and 1/2 cup of Caramel into a heavy based sauce pan over medium heat and stir to combine.
  • Add gelatine and stir until dissolved
  • Continue to stir for 5 minutes over a medium heat.
  • Pour over cooled biscuit base and place in fridge for at least 2 hours.

Chocolate Topping

  • Melt all ingredients in a saucepan over a very low heat
  • Or if using chocolate, melt with coconut oil in a double boiler.
  • Pour over slice and spread evenly.
  • Place in fridge until chocolate sets before cutting into slices.
  • Store in fridge.

Sweetened Condensed Milk

  • Bring the coconut cream to the boil in a heavy based saucepan.
  • Lower the heat to a simmer and whisk in sweetener of choice.
  • Simmer, stirring occasionally, for 30-40 minutes.
  • The mixture will reduce by half, thicken and become a pale beige colour.
  • Place in the fridge to cool and firm.

Caramel

  • Place the Coconut cream in a medium saucepan with the maple syrup and salt.
  • Bring to a boil over medium/high heat. Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
  • Add the vanilla extract and stir.
  • The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.

Notes

Adapted from Against All Grain