Baked Caramel Slice

Baked Caramel Slice

This delicious slice makes a change from the raw slices that are a healthier option. This one still features lots of wholesome ingredients but also has that crunch factor that a raw slice misses! I made it one day when I was really craving that traditional caramel slice. The result?! Delicious crunchy, gooey caramel goodness! 


100g butter or 1/3 cup coconut oil 

1 cup buckwheat flour or brown rice flour 

1/3 cup ground almonds

1/8 cup ground flaxseed

1/4 cup coconut sugar

1/4 cup dutch cocoa powder 1 tsp baking powder

4 tbsp rice syrup or maple syrup


1/3 cup coconut cream

1/2 cup dark chocolate chopped

1/4 cup chopped almonds


1/4 cup almond butter

1/4 cup coconut sugar

1/4 cup rapadura sugar or coconut sugar 

1/8 cup tapioca flour

1/4 cup maple syrup or rice syrup

1 tsp vanilla

70g butter or coconut oil

1 cup coconut cream or you can use regular cream

  1. Preheat the oven to 170 degrees
  2. Melt the coconut oil or butter for the base
  3. Add the dry ingredients for the base mix into a bowl and add in the melted coconut oil and rice syrup and mix well.
  4. Line a 20x20 tin with baking paper and press the base mixture into this.
  5. Place in the oven and bake for 10 minutes or until just golden. Take out of oven and leave to sit while you make the caramel
  6. Begin by making the caramel by placing the butter or coconut oil into a pot and melting. Add in the sugar, vanilla and maple syrup and whisk together. Add in the cream and bring to a boil for 5 minutes
  7. Once it begins to boil turn the heat off and add in the almond butter and tapioca and whisk well until combined. Pour over the top of the base.
  8. Place back in the oven for roughly 10 minutes or until the caramel has a golden top to it. It will bubble and thicken with time.
  9. Remove from oven and leave to cool.
  10. Begin to make the chocolate topping by adding the coconut cream or cream to a pot and warm it whilst stirring gently.
  11. Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.
  12. Pour over the cooled caramel
  13. Sprinkle the chopped almonds over the top of the chocolate

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