Dairy-Free Classic Caramel Slice
Indulge in the rich, gooey decadence of this Dairy-Free Classic Caramel Slice, a plant-based twist on a beloved treat. Featuring a buttery shortbread-like base made from coconut and plain flours, a luscious caramel layer crafted from creamy coconut milk and maple syrup, and a smooth dark chocolate topping, this recipe offers all the layers of indulgence without the use of dairy. Perfect for those following a dairy-free or vegan lifestyle, this caramel slice is easy to make with simple pantry staples and is sure to impress at any gathering. With just 20 minutes of prep time and satisfying results, this no-fail dessert is ideal for an afternoon tea, dessert table, or anytime you’re craving a sweet, dairy-free delight.
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Ingredients
- 150 grams Plain flour
- 50 grams Coconut flour
- 70 grams Coconut sugar
- 125 ml Coconut oil, melted
- 400 ml Coconut milk (full fat, canned)
- 150 ml Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 200 grams Dark chocolate (dairy-free)
- 2 tablespoons Coconut oil
Directions
Step 1
Preheat your oven to 180°C (350°F) and line an 8-inch square baking tin with parchment paper.
Step 2
In a medium bowl, combine the plain flour, coconut flour, and coconut sugar.
Step 3
Pour in the melted coconut oil and mix until the mixture resembles damp sand.
Step 4
Press the mixture firmly and evenly into the base of the prepared baking tin and bake for 15 minutes or until lightly golden. Set aside to cool.
Step 5
In a saucepan over medium heat, combine the coconut milk, maple syrup, vanilla extract, and cornstarch, whisking occasionally.
Step 6
Bring to a simmer, reduce heat to low, and continue to stir until the mixture thickens to a caramel consistency (about 10-15 minutes).
Step 7
Pour the caramel over the cooled base and spread evenly with a spatula. Let it cool at room temperature, then refrigerate until set.
Step 8
For the chocolate topping, melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water, stirring until smooth.
Step 9
Pour the melted chocolate over the set caramel layer, spreading evenly with a spatula.
Step 10
Refrigerate again until the chocolate is set. Once set, remove from the baking tin and slice into squares.
Step 11
Store in an airtight container in the fridge for up to a week.
Nutrition Facts
| Serving size | (1192.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4911.3 |
| Total Fat 321.0g | 0% |
| Saturated Fat 257.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 174.4mg | 0% |
| Total Carbohydrate 499.5g | 0% |
| Dietary Fiber 46.1g | 0% |
| Total Sugars 317.0g | |
| Protein 43.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 212.5mg | 0% |
| Iron 47.7mg | 0% |
| Potassium 2654.9mg | 0% |
Source of Calories