Baked Caramel Slice
This recipe is in partnership with The Wholesome Co who deliver wholesome baking kits to take the fuss out of baking for New Zealanders. I've personally tried out a few of their kits in the past and can honestly say that I had a delicious, healthy treat ready to eat faster than I could say go. If you're not in New Zealand, you can still enjoy recipes from The Wholesome Co using their eBook and by supporting their Kickstarter campaign to bring their second cookbook to life.
The lovely founder of The Wholesome Co, Lauryce Moore, is currently trying to raise funds to self-publish her second book - you can support that by pledging on her Kickstarter campaign. There are lots of goodies you can pledge for, including a copy of the new cookbook fresh off the press. Click the image below or the link above to go to her Kickstarter page and check it out - you can pledge as much or as little as you'd like, and you won't be charged unless the goal of $5,500 is reached.
Rapadura sugar, while derived from the same plant, has undergone less processing than regular white table sugar. Rapadura's rich golden-brown hue is thanks to the presence of molasses, the part of sugarcane that is host to most of its vitamins and minerals, iron in particular. Rapadura sugar has a luxurious caramel flavour which lends it particularly well to this vegan caramel slice, but if you would prefer, you can use additional coconut sugar instead.
This caramel slice is...
- 100% plant based and vegan friendly
- Great for bringing along to summer picnics
- Jam packed with fibre from almonds, flaxseeds and buckwheat...
- and a nice alternative to the dense, raw versions out there.
BAKED CARAMEL SLICE
Make time: 40 minutes
Makes: 15-20 slices
FOR THE BASE
- 100g coconut oil
- 1/3 cup desiccated coconut
- 1 cup buckwheat flour
- 1/3 cup ground almonds
- 1/8 cup ground flaxseed
- 1/4 cup coconut sugar
- 1/4 cup cacao or cocoa powder
- 1 tsp baking powder
- 4 tbsp rice malt or maple syrup
- 70g coconut oil
- 1/4 cup coconut sugar
- 1/4 cup rapadura sugar
- 1 tsp vanilla extract
- 1/4 cup rice malt or maple syrup
- 1 cup coconut cream
- 1/4 cup almond butter
- 1/8 cup tapioca flour (also called arrowroot)
- 1/3 cup coconut cream
- 1/2 cup dark chocolate, chopped
- 1/4 cup chopped almonds
THE HOW TO
- Begin by preheating the oven to 170°C and melting the coconut oil for the base.
- Combine the dry ingredients for the base in a bowl before stirring through the melted coconut oil and rice malt or maple syrup.
- Line a 20x20cm tin with baking paper and press the base mixture evenly into the tin. Bake for 10 minutes or until just golden. Allow to cool while you make the caramel.
- To make the caramel, melt the coconut oil in a pot before adding the sugars, vanilla and rice malt or maple syrup, whisking to combine. Add in the coconut cream and bring to the boil.
- Once the mixture has begun to boil, turn off the heat and whisk through the almond butter and tapioca until well combined. Pour over the base and return to the oven for 10 minutes or until the caramel has a golden hue to it. It will bubble and thicken with time. Remove from the oven and allow to cool.
- To make the chocolate topping, add the coconut cream to a pot and warm it over medium heat whilst stirring gently with a spatula. Add the chopped chocolate and continue stirring occasionally until the mixture is smooth.
- Pour the topping over the caramel and sprinkle with the chopped almonds to garnish. Allow to set in the fridge before cutting into slices.