Healthy Caramel Slice

Instructions

1. 1

   To a pot, add your coconut cream and coconut sugar to make your caramel. Place it on a medium heat and stir occasionally for about 25-35 minutes. It will slowly thicken and you will know that it is done once it reaches a thick but still drizzly caramel consistency.

2. 2

   While your caramel simmers you can make your shortbread base. Set your fan oven to 180C.

3. 3

   Mix your almond meal, maple syrup, salt, vanilla, and butter/coconut oil in a bowl until combined.

4. 4

   Press into a medium sized pan that has been lined with a baking sheet. You want it to be about 2cm thick. Once flattened into your tray, poke the top gently with a fork.

5. 5

   Place the base into the oven for 15-18 min to bake until it is golden all over.

6. 6

   While the base is cooking, melt your chocolate.

7. 7

   Once your base is ready you can immediately add your caramel on top, followed by your chocolate. Option to sprinkle some flaky sea salt on top.

8. 8

   Place in the fridge for at least 3 hours however overnight is even better.

9. 9

   Store in the fridge for 2-3 weeks.