by Kylie Foster June 18, 2020
This allergy friendly Coconut and Caramel Slice recipe is perfect for those who are gluten, dairy, egg and nut free. It is super delicious and so easy to make.
As always, I try to keep the sugar levels to a minimum but this is certainly a sweet treat. The caramel works best with raw golden sugar but I often make it with maple syrup - note that the caramel splatters a lot more when using maple syrup so use a lower heat and cook for longer. If using maple syrup, you might like to try with the lower level initially and add more towards the end of simmering the caramel if it isn't sweet enough for you. The dark chocolate drops are an optional extra; you could add some sunflower seeds too. Don't forget the sprinkling of salt on top, it really brings it all together.
Makes at least 15 pieces
1 can coconut milk (400mL)
1/2 cup raw golden sugar (or 1/3-1/2 cup maple syrup)
1 1/2 cups threaded coconut lightly toasted
2 tablespoons ground linseed (flaxseed)
4 tablespoons tapioca starch
2 tablespoons coconut sugar
2 tablespoons maple syrup (or apple syrup)
3 tablespoons coconut oil
1/2 teaspoon salt
1 cup coconut flakes
40g dark chocolate drops (optional)
1/2 teaspoon salt
If you are running short on time, you can skip the light toasting of the coconut. You could also substitute the threaded coconut with desiccated but I'd use a little bit less as desiccated coconut packs a lot denser (you can always add more later).
The coconut flakes can be substituted with threaded coconut. Use approximately 1/2 cup if you make this substitution.
I use Chantal Organics coconut milk and neutral flavoured coconut oil, Ceres Organics tapioca starch, maple syrup and coconut flakes, Healtheries ground linseed, Chelsea coconut sugar, Mrs Rogers Himalayan pink salt and Trade Aid dark chocolate drops.
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