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.
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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’.
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.
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.
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…
Gluten Free Caramel Slice
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).
Nutrition facts are a guide only
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!