June 02, 2018
Desserts, Cookies, Slice and Bake,
Snacks, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Birthday, Game/Sports Day, Picnic, Potluck, Food Processor, Microwave, Oven Bake, Stove Top, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Bars, Flour, Sugar, Chocolate more
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"This is from one of our national supermarkets free monthly magazines, September 2017."
Preheat oven to 180C.
Line base and sides of a 20cm square cake pan with baking paper, leaving paper to overhang.
Place flour, sugar, coconut, cacao and spread in a food processor and process until crumbly and starts to clump together and then press mixture into pan and bake for 15 minutes or until dried and then set aside to cool.
Meanwhile, to make caramel filling, turn coconut cream can upside down and open can and then pour off the clear coconut water and place 2 tablespoon into a small saucepan and then add sugar and stir over medium heat until dissolved.
Add thick coconut cream and simmer for 15 to 20 minutes until thick and golden (to test, drop a little of the mixture into a glass of chilled water and it should form a soft ball.
Remove pan from the heat and stir in maple syrup and vanilla and cool for 5 minutes before whisking in coconut oil until smooth.
Pour over base and tilt pan to evenly cover and cool for 10 minutes then refrigerate for 2 hours.
Place chocolate and extra coconut oil into a microwave-safe bowl and heat in short bursts, stirring every 10 seconds until melted and smooth and then pour the cooled caramel and leave to set.
Cut into 5cm squares.
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