Ingredients
Base
- 1 cup gluten-free flour.
- 1/2 cup almond meal.
- 110 g butter, diced into small cubes.
- 3 tablespoons rice malt syrup.
Gooey Caramel Sauce
- 100 g butter, diced into small cubes.
- 1/2 cup rice malt syrup.
- 1/2 cup full-fat coconut cream.
Chocolate Ganache Topping
- 80 g 85% dark chocolate (use 90% if you prefer).
- 3/4 cups full-fat coconut cream.
Directions
- Base
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a 9”x 9” lamington/brownie tin with baking paper.
2. Mix all of the Base ingredients together until combined. Press mixture firmly into a lamington or brownie tin. Press down so base is even. Bake for 15-20 minutes, or until golden. Remove from oven and set aside to cool completely.
- Gooey Caramel Sauce
- 2. To make the Gooey Caramel Sauce, heat rice malt syrup in a pan until bubbling vigorously. If you have a candy thermometer it should reach 140°C/275°F. If you don't have a thermometer, cook the syrup for 10 minutes until syrup has reduced down. The mixture should be thick, drippy and coat the back of a spoon lightly.
3. Add butter and stir until combined over medium heat. Remove from heat and slowly add coconut cream, stirring until combined. Pour caramel into a bowl and sit in the freezer until thick for two hours.
4. Once thick, pour caramel on top of the biscuit base and refrigerate for a further two hours or until set. (The longer you leave it in the fridge the better the final product will be.)
- Chocolate Ganache
- 5. Meanwhile make the Chocolate Ganache Topping. Heat the coconut cream in a saucepan until it simmers. Turn off the heat and pour into a separate bowl, add chocolate pieces and stir gently until melted and silky. Allow to cool for 5-10 minutes until mixture thickens but still pours.
- 6. Remove the set base from the refrigerator and pour Chocolate Ganache Topping over the top. Smooth with the back of spoon or a pastry knife. Return to the refrigerator and set for at least two hours before serving.
- Store this recipe in the fridge or freezer until ready to serve.
Note
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.
Looking for a fructose-free Caramel Slice recipe? Stop right here! This recipe will help you transition into quitting the white stuff for good!
Ingredients
Base
- 1 cup gluten-free flour.
- 1/2 cup almond meal.
- 110 g butter, diced into small cubes.
- 3 tablespoons rice malt syrup.
Gooey Caramel Sauce
- 100 g butter, diced into small cubes.
- 1/2 cup rice malt syrup.
- 1/2 cup full-fat coconut cream.
Chocolate Ganache Topping
- 80 g 85% dark chocolate (use 90% if you prefer).
- 3/4 cups full-fat coconut cream.
Directions
- Base
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a 9”x 9” lamington/brownie tin with baking paper.
2. Mix all of the Base ingredients together until combined. Press mixture firmly into a lamington or brownie tin. Press down so base is even. Bake for 15-20 minutes, or until golden. Remove from oven and set aside to cool completely.
- Gooey Caramel Sauce
- 2. To make the Gooey Caramel Sauce, heat rice malt syrup in a pan until bubbling vigorously. If you have a candy thermometer it should reach 140°C/275°F. If you don't have a thermometer, cook the syrup for 10 minutes until syrup has reduced down. The mixture should be thick, drippy and coat the back of a spoon lightly.
3. Add butter and stir until combined over medium heat. Remove from heat and slowly add coconut cream, stirring until combined. Pour caramel into a bowl and sit in the freezer until thick for two hours.
4. Once thick, pour caramel on top of the biscuit base and refrigerate for a further two hours or until set. (The longer you leave it in the fridge the better the final product will be.)
- Chocolate Ganache
- 5. Meanwhile make the Chocolate Ganache Topping. Heat the coconut cream in a saucepan until it simmers. Turn off the heat and pour into a separate bowl, add chocolate pieces and stir gently until melted and silky. Allow to cool for 5-10 minutes until mixture thickens but still pours.
- 6. Remove the set base from the refrigerator and pour Chocolate Ganache Topping over the top. Smooth with the back of spoon or a pastry knife. Return to the refrigerator and set for at least two hours before serving.
- Store this recipe in the fridge or freezer until ready to serve.
Note
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.
