A healthier twist on the classic, this coconut caramel slice suits lots of dietary intolerances. Check out the variations below the recipe to make it suit your dietary requirements.
• 100ml coconut oil (1⁄2 cup), melted
• 115g rice malt syrup or maple syrup (1⁄3 cup)
• 125g almond meal (11⁄4 cup)
• 140g desiccated coconut (2 cups)
• 1 free-range or organic egg -beaten
• 60g cup pecan or walnuts (1⁄2 cup) optional
• 300g coconut butter (1 cup)**
• 250g rice malt or maple syrup
• 1 tsp tapioca flour
• Pinch sea salt (optional)
• 150g dark chocolate
• 30g coconut oil
** Coconut butter is sometimes called creamed coconut. It is different from coconut oil and coconut milk/cream. You’ll find it at a health store.
Preheat the oven to 1800C. Start with the base. Place all of the ingredients into a bowl and mix until well combined and a glossy dough forms. Press firmly into a slice tin lined with baking paper. Bake for 15 minutes. When the base is cooked, remove from the oven and allow to cool.
To make the caramel, stand the jar of coconut butter in a jug of boiling water to soften it. In a small pot combine all of the caramel ingredients and heat over a high heat, stirring constantly for 3-4 minutes or until the mixture forms a thick caramel. Top the cooled base with the caramel and spread over evenly. Melt the chocolate and coconut oil by placing it in a bowl over a pot of boiling water. Stir until melted and then pour over the caramel. Place in the fridge to set (about an hour). To slice, allow to sit at room temperature for 5 minutes, then slice with a very sharp large knife. Wipe the knife between each cut for clean slices.
Replace the spelt with almond meal.
Choose rice malt as your sweetener.
Replace the egg with a chia or flax egg.
Choose dairy-free chocolate to top it with.
Use the dairy and egg-free variations.