Name: Gluten Free Chocolate Caramel Slice
Prep time: 20 min
Cook time: 30 min
Yield: Serves 12
Ingredients: 1 cup McKenzie's Almond Flour; 1 cup McKenzie's Fine Desiccated Coconut; 1/4 cup firmly packed brown sugar; 2 tbs McKenzie's Tapioca Flour; 80g butter, melted; 125g dark cooking chocolate, chopped; 80g butter, diced; 1/4 cup McKenzie's Flaked Almonds, toasted; 395g can condensed milk; 60g butter, diced; 2 tbs golden syrup

Step 1

Preheat oven to 180°C (160°C fan-forced). Line a 20 x 20cm slice tray with baking paper.

Step 2

For the base– Combine almond meal, coconut, sugar and tapioca in a large mixing bowl. Add melted butter and mix well. Press into the prepared tray and bake for 15 minutes until golden. Set aside to cool slightly.

Step 3

For the caramel– Combine condensed milk, butter and golden syrup in a small saucepan. Cook over a low heat for approx. 6 minutes, stirring constantly to avoid sticking to the bottom. Pour over base and return to the oven for 12-15 minutes. Allow to cool, then refrigerate.

Step 4

For the chocolate layer– Place chocolate and butter in a heatproof bowl over a saucepan over simmering water. Stir until chocolate and butter are melted and mix is smooth. Pour over the chilled caramel layer, sprinkle with toasted nuts and refrigerate for at least 1 hour. Cut into pieces for serving.

Gluten Free Chocolate Caramel Slice