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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Dairy-free Recipes ยป Healthier Gluten Free Caramel Slice (Grain Free, Vegan)

12th January 2016 ·

Healthier Gluten Free Caramel Slice (Grain Free, Vegan)

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Biscuit & Cookie Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Gluten Free Vegan Recipes· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

This healthier version of gluten free caramel slice is unbelievably delicious. It’s not only gluten free but dairy free and refined sugar free too. The caramel layer is made with coconut milk and coconut sugar. The base layer is made with ground almonds.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

Gluten free caramel slice by the Free From Fairy

Over Christmas I started looking back at some of my old recipes.

The photographs were terrible.

When I started the blog I had no clue about photography.

I didn’t much care because I didn’t expect anyone to read what I was posting.

After all, I set it up to share recipes with friends and family who catered for ‘Roo’.

Gluten free caramel slice by the Free From Fairy

Fast forward three years and a move to my own website and things are rather different. 

My photography has improved (there is much more to be done though). I have a loyal readership (thank you). And I’ve developed my own rice free wholegrain gluten-free flour blend.

In addition to that I develop recipes for all kinds of different businesses.

It is good to look back and realise how much one has achieved!

One of my most popular recipes is my dairy free caramel slice.

Gluten free caramel slice by the Free From Fairy

With this particular recipe I decided to create a new healthier version and I know you are going to love it. 

In my opinion, this is even better than the original but I’ll leave you to decide (and will leave the original still posted because I know many of you like it).

Of course, just because it is ‘healthier’ than a normal recipe for caramel slice does not mean it is healthy!  

But my view is that the occasional treat is fine, particularly if it is a healthier version of a treat!

I’ve used coconut sugar in the caramel.

Why use coconut sugar?

It’s got a natural caramel taste which disguises the flavour of coconut from the coconut milk.

This is important in this house since Mr M hates the taste of coconut.  

The jury is out as to whether it is any more healthy than table sugar.

It is not processed in any way and therefore retains some nutrients (albeit in minimal quantities).

However, it is thought to contain nearly as much fructose as table sugar.  And it’s the fructose in sugar that it is now known to be problematic to our bodies.

Gluten free caramel slice by the Free From Fairy

I have used maple syrup in the base because it has only 35% fructose as opposed to 50% fructose in table sugar.  

I have kept the quantity low because I believe that the sugar in the caramel and the chocolate makes this sweet enough.

So here goes…I really hope you like it as much as we do here.  

Please let me know if you make it.  You know I always like to see your versions on social media.

Pin my recipe for gluten free caramel slice now…

Grain-free, dairy-free, gluten free caramel slice. #glutenfree #dairyfree #vegan #caramelslice

Gluten Free Caramel Slice (Grain Free, Vegan)

Gluten-free, Dairy-free, Egg-free, Soya-free, Refined Sugar-free, Vegan, Paleo, Grain-free
5 from 4 votes
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Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Servings 20
Author Vicki Montague, FreeFromFairy

Ingredients
 
 

  • For the base:
  • 180 g ground almonds
  • 40 g coconut oil
  • 30 ml maple syrup
  • For the caramel:
  • 150 g coconut sugar
  • 1 tin coconut milk
  • 50 g coconut butter - or solid coconut cream
  • 1/2 tsp rock or sea salt
  • Chocolate top:
  • 100 g dark chocolate
  • 2 tbsp coconut milk - the thick part from the top of a tin

Instructions
 

  • Make the base first by melting the coconut oil, then stirring in the almonds and maple syrup
  • Push the mixture into a dish measuring approx. 20cm x 12cm, then bake in a pre-heated oven at 190 degrees (170 degree fan, gas mark 5) for around 20 minutes until firm
  • Once baked, remove from the oven and allow to cool completely before adding the caramel layer
  • To make the caramel layer, place all the ingredients into a small saucepan and bring slowly to the boil (over a low heat), stirring every now and again to make sure the sugar dissolves
  • Boil over a low heat for approx. 25 minutes, stirring all the time, until it becomes thick. You can test when it is thick enough by dropping a tiny bit in a glass of cold water. If it forms a soft ball then it is ready
  • Pour quickly over the cooled base and spread evenly. Place in the fridge to set before applying the chocolate layer
  • Finally to make the chocolate layer melt the chocolate and coconut milk together. You can do that in the microwave (but be very careful not to burn it), or in a bowl over a pan of boiling water (not allowing the bowl to touch the water)
  • Pour evenly over the cooled caramel mixture and leave to set before cutting into small slices and storing in an airtight container (if very hot, in the fridge otherwise at room temperature).

Notes

Nutrition facts are a guide only

Nutrition (Approx)

Calories: 144kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Sodium: 16mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1.1mg
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And if you want something to do with the leftover coconut milk that you have, check out this recipe for chocolate, coconut, banana smoothie over at Honest Mum…it looks delicious!

Tasty Tuesdays on HonestMum.com

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Previous Post: « Breadmaker Gluten-free & Dairy-free Fruit, Nut & Chocolate Loaf
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Reader Interactions

Comments

  1. Mel in Oz says

    8th April 2019 at 12:53 am

    Hi Vicki,
    Iโ€™m late to the party but the recipe sounds promising.
    What size tin of coconut milk do you recommend? The tins here (??) come in various sizes from 80-400mL+.
    Cheers, Mel

    • Vicki Montague says

      8th April 2019 at 2:03 pm

      Hi Mel in Oz! Sorry to not be clear about how much coconut oil. It’s 400ml.

  2. Alice Keys says

    20th February 2017 at 9:18 pm

    I’ve got a work bake off soon and two of my colleagues are gluten and dairy free so looking forward to getting some bonus pound for making an alternative version for themselves. Just a quick question though can I used soft brown sugar instead of coconut sugar and also can I used a block of coconut cream to help make the caramel. Thank you

    • Vicki Montague says

      21st February 2017 at 10:17 am

      Hi Alice, you can certainly use soft brown sugar instead of coconut sugar but I’m not sure about the block coconut cream. I guess if you made it up thick enough it should be fine. Do let me know if you try that…and good luck! You’ve got to win ๐Ÿ˜‰

  3. Anna says

    15th October 2016 at 1:36 pm

    I love your recipes (especially all the sweet treats!) and they are perfect for our free from family. ๐Ÿ™‚ I’m having a hard time finding coconut butter in the supermarket and would like to bake these tomorrow when my mum comes for a visit so no time for online shopping. Would you be able to recommend something to replace it with? Thanks a million in advance!

    • Vicki Montague says

      17th October 2016 at 11:06 am

      Oh gosh! So sorry Anna…I’ve replied too late. We had a weekend away to celebrate our wedding anniversary and I was off line. You can always find blocks of coconut cream in the supermarket (Asian cooking section)…that is the same thing as coconut butter xx

      • Anna says

        19th October 2016 at 9:16 pm

        Oh no worries at all, I hope you had a lovely wedding anniversary weekend! I made the yummy chocolate tart instead and that went down a storm! ๐Ÿ™‚ Thanks a lot for the tip, I will definitely try this recipe soon as well! xx

        • Vicki Montague says

          20th October 2016 at 2:28 pm

          Oh yeah the chocolate tart is a good one! Let me know how the shortbread goes…I hope you like it ๐Ÿ™‚

  4. plasterers bristol says

    30th June 2016 at 6:43 pm

    Oh wow, this is my faorite treat ever. and this recipe turned out just perfect for us. Thanks for sharing.

    Simon

    • Vicki Montague says

      1st July 2016 at 9:29 am

      That is great to hear! Thanks for your feedback. I’m glad you enjoyed them.

      • Rita says

        6th April 2022 at 1:40 pm

        What size tin of coconut milk

        • Vicki Montague says

          7th April 2022 at 2:21 pm

          400ml. Sorry, I didn’t know you could get smaller ones.

  5. Emma says

    16th January 2016 at 9:00 pm

    This sounds delicious. Unfortunately baby A is recating to coconut so I couldn’t have it at the moment but it’s a great healthy take on a classic. #freefromfridays

    • Vicki Montague says

      22nd January 2016 at 3:03 pm

      Oh no! I am so sorry to hear that baby is reacting to things. That is really sad ๐Ÿ™

  6. Kate - glutenfreealchemist says

    15th January 2016 at 11:33 pm

    Looks fab Vicki! Definitely an improvement in the photos……. and the recipe has definitely been brought up to date too!
    I keep looking at my old photos and think ‘I must update those’……… but time is always too short……
    Love the use of the various elements of coconut here…… Very current! sounds delicious xx

    • Vicki Montague says

      22nd January 2016 at 3:02 pm

      Thanks Kate…I have a lot of work to do!

  7. Verily Victoria Vocalises says

    15th January 2016 at 7:33 pm

    5 stars
    I NEED to make these and eat them all myself (!!). Loving the new photos #freefromfridays

    • Vicki Montague says

      22nd January 2016 at 3:01 pm

      Hi Vicki! How are you? Thanks for popping by! These are far too nice and I therefore can’t make them again!!

  8. Raia says

    15th January 2016 at 2:12 pm

    Oh my goodness. These sound amazing. I think I even have all the ingredients… It must be a sign. ๐Ÿ˜‰

    I’d love for you to stop by my gluten-free linky party tonight and share them with us! It goes live at 7pm EST. Hope to see you there!

    • Vicki Montague says

      22nd January 2016 at 3:01 pm

      I hope you enjoyed them Raia!

  9. Tabitha says

    13th January 2016 at 10:23 pm

    Oh my these look amazing!! Wow. My fav as a little girl and now I cam mane these with my girls and enjoy them too! Wow. Thank you Vicki.

    • Vicki Montague says

      14th January 2016 at 3:12 pm

      Do let me know what you think! I love them (a bit too much and I shouldn’t be eating them!!).

  10. Angela / Only Crumbs Remain says

    12th January 2016 at 4:39 pm

    These look wonderful. Millionares Shortbread is one of my dad’s favourite treats and given that his birthday is fast approaching he may well be treated to this healthier version. I’ve not heard of coconut sugar before, do you get your from health food shops?
    Angela x

    • Vicki Montague says

      13th January 2016 at 1:02 pm

      Hi Angela, I hope your dad likes them!! You can get coconut sugar in healthfood shops or on line. Or you could use normal brown sugar instead!

  11. Alison says

    12th January 2016 at 1:22 pm

    These are one of my favourite things. Love your tweaks and they look lovely

    • Vicki Montague says

      12th January 2016 at 2:22 pm

      Thanks Alison! I hope you like them as much as we do!

  12. Emma says

    12th January 2016 at 12:10 pm

    wow these look delicious and a good snack for the lunchbox!

    • Vicki Montague says

      12th January 2016 at 2:22 pm

      Ooo yes, a lovely treat!

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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