Coconut Caramel Slice
Recipe: #34272
February 09, 2020
Categories: Desserts, Cookies, Slice and Bake, Dates, Baby Shower, Birthday, Easter, Game/Sports Day, Mothers Day, Picnic, Potluck, Valentine's Day Oven Bake, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 20 servings
Ingredients
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 by Step Method
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
No special items needed.
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