Coconut Caramel Slice

20
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (60.2 g)
  • Calories 215.6
  • Total Fat - 9.8 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 0.7 mg
  • Sodium - 6.7 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 4.5 g
  • Sugars - 22.2 g
  • Protein - 2.5 g
  • Calcium - 23.4 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 160°C (325°F) and then line the base of a lightly greased 20cm x 30cm slice tin with non-stick baking paper and set aside.

Step 2

Place the coconut oil, shredded coconut, vanilla, flour and cacao powder in a large bowl and mix well to combine and then press into the base of the tin and bake for 10 minutes or until dry to the touch.

Step 3

To make the coconut date caramel, place the dates, coconut oil and coconut cream in a food processor and process for 3 minutes or until very smooth.

Step 4

Spoon over the base and spread evenly and cook for 30 minutes or until set and then set aside for 10 minutes to cool slightly.

Step 5

Place the chocolate, honey and extra coconut oil in a small saucepan over low heat until melted and then pour over the slice. Using a hot knife, cut into slices to serve.

Step 6

Note: You can store the caramel slice refrigerated in an airtight container for up to one week.

Tips & Variations


No special items needed.

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