Premium Choice Gluten Free Chocolate Caramel Slice

Ingredients:

Shortbread crust: 

1 1/3 cups of Premium Choice Coconut Flour

½ tsp sea salt

6 Tbsp of pure maple syrup

2/3 cup of coconut oil at room temp

2/3 cup of pure maple syrup

2/3 cup of coconut oil melted

2 tsp vanilla extract

½ tsp of sea salt

½ cup of Premium Choice Cacao Powder

½ cup of coconut oil melted 4 Tbsp of pure maple syrup 1 tsp of sea salt

 Method:

1.      Preheat oven to 180°C

2.      Grease an approximate 17x27cm tray with coconut oil and line the pan with baking paper.

3.      Combine coconut flour and salt in a bowl. Then add the maple syrup and stir until combined and crumbly. Then add the room temperature coconut oil and mix until the mixture forms a dough ball. Press out any clumps of coconut oil  using your hands.

4.      Press the dough into the prepared pan and bake in the oven for approximately 9-11 minutes or until golden brown around the edges. Let this cool completely.

5.      For the caramel filling, combine all ingredients in a small saucepan and place over the stove until all ingredients are melted and combined. Stir continuously to avoid it sticking to the saucepan. Pour over the crust and let cool in the fridge before the next step.

6.      For the chocolate topping, whisk together all the ingredients and pour over the caramel layer. Tilt the pan back and forth slowly to ensure it spreads evenly.

7.      Let the mixture cool until set.

8.      Cut into small squares and enjoy!

 *To make the almond butter*

Blend 3 cups of Premium Choice Dry Roasted Almonds in a food processor until smooth and creamy (can take up to 10 minutes). Makes about 1/2 cup.

** Recipe can be halved however pan size will need to be reduced**

Premium Choice Products Used:

TA1700 - Premium Choice Dry Roasted Almonds 400g

SA2210 - Premium Choice Organic Coconut Flour 200g

SA2230 - Premium Choice Organic Raw Cacao Powder 150g

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