I have two caramel slice recipes to share! One is the traditional condensed milk recipe, and the other is for you guys that enjoy a guilt-free caramel slice, and which uses dates.

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Recipe 1

Makes 16

Ingredients

Base

1 cup plain flour, sifted

1/2 cup brown sugar

1/2 cup desiccated coconut

125g butter, melted

Filling

x1 395g can sweetened condensed milk

2 tbsp golden syrup

60g butter, melted

Topping

60g copha, chopped

125g cooking chocolate, chopped

*You can also omit the copha and simply melt chocolate in the microwave, then pour over filling.

1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.

2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.

3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.

4.Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel filling.

OR

Place chocolate in heat-proof bowl and melt in microwave. Mix till smooth. Pour over caramel filling.

5.Refrigerate to set. Cut into squares to serve.

Recipe 2

Makes 16+

Base

1 cup plain flour, sifted

1/2 cup coconut sugar or 1/3 cup maple syrup, honey or any other liquid sweetener

1/2 cup desiccated coconut

60g butter

OR if you want a raw caramel slice base

1/2 cup dates

1 1/2 cups almonds or mixed nuts

2 tbsp coconut oil, melted

Filling

1 cup medjool dates

1 tbsp coconut oil

1 tsp vanilla essence

Topping

125g cooking chocolate, chopped

OR

To make raw chocolate

1/3 cup raw cacao powder

1/4 cup coconut oil

2-3 tbsp sweetener of choice- honey, rice malt syrup, maple syrup etc.

1.  Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.

2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.

If making raw version, combine all ingredients in a food processor and process until it resembles crumbs. Then press the mixture into pan and refrigerate.

3. Meanwhile; start making the filling. Process all filling ingredients in a food processor until smooth. Spread over base and refrigerate.

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4. Melt chocolate in microwave and stir until smooth, then pour over filling.

OR if making raw version..

5. Combine all topping ingredients in a saucepan over low heat, and stir until combined. It should only take a few minutes. Pour over filling and refrigerate for an hour or so. Cut into squares and serve.

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