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Chocolate caramel slice


For the base...

1 cup coconut flour

1/2 cup desiccated coconut - toasted

125g melted unsalted butter

1/2 cup brown sugar


Filling ....

125g unsalted butter

2 x 390g cans of sweetened condensed milk

1/3 cup golden syrup


Topping...

200g Dark chocolate - 70 %

1 tbsp melted coconut oil


Preheat the oven to 180 deg C

Mix all the ingredients for the base together and using a spoon press into a 20 X 30 cm tray lined with baking paper - bake in oven for 15 minutes.


Place the filling ingredients in a medium saucepan and cook all together - stirring almost constantly until thick and turning a light golden brown , be sure to stir all round the edges and bottom of the pan too.

Pour onto the cooked base , spread out with a spoon or pallet knife and chill till cold


In a bowl over a pan of hot water melt the chocolate and oil, pour over the chilled caramel and spread around by tilting to get a smooth covering.


Chill.

Cut into squares to serve.



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