The Most Decadent Caramel Slice (Paleo, Gluten free and dairy free).

Updated: Feb 21

If you haven't gathered by now, I absolutely loooooove baking, especially healthy alternatives to the desserts we all know and love.

I have tried and failed to make a healthier caramel slice in the past, but it just hasn't turned out well enough for me to have a place for it on my blog. The other week I thought I would try my hand at it again, and to my surprise it turned out GREAT. Don't you just love when you have a recipe development win?!

In this recipe I am featuring 2 of Navitas superfoods and superfoods powders — Their organic cacao powder and their organic cacao butter! I love being able to represent a brand I whole heartedly align with and use every single day.


Cacao is filled with polyphenols (antioxidants) and is a great source of magnesium. Navitas cacao powder is made from unroasted, non-alkalized fair trade certified organic cacao beans. They cold press the cacao butter (oils) from cacao nibs and dry out the remains to make their cacao powder.


Navitas cacao butter is a natural plant-based fat that comes straight from cacao beans. Cacao butter is rich in antioxidants, polyphenols and essential fatty acids.


An 8oz bag of Navitas organic cacao powder is $9.99 and an 8oz bag of Navitas organic cacao butter is $11.99.


I’ll link their website for you here.


Recipe:

Base ingredients:


3/4 cup of coconut flour

1/4 cup of ghee

1 tablespoons of coconut oil

2 tablespoons of raw honey

1/2 teaspoon of vanilla

Pinch of pink himalayan salt


Caramel filling:

1 cup of coconut cream (Just the cream, not the liquid)

1/2 cup of coconut sugar

1/2 teaspoon of vanilla

pinch of pink himalayan salt

Chocolate topping:


Chocolate topping:


1 cup of cacao butter

2 tablespoons of cacao powder

1/2 teaspoon of vanilla

2 tablespoons of maple syrup (or honey)

Pinch of pink himalayan salt

Method:

1. Preheat oven to 350 F

2. With a hand mixer beat base ingredients together until well combined (You are looking for a consistency where the dough will bind together. Don’t panic if it's a little flakey. You are aiming for a shortbread kind of biscuit)

3. Once you have reached desired consistency. Line a small baking tray and press your mixture until it is a few cm’s thick

4. Bake for 10 -12 minutes

5. Once your shortbread has cooked, allow it to cool

6. Place a saucepan on the stovetop on a low setting

7. Add coconut cream and coconut sugar to the saucepan

8. Stand and stir for 20 minutes. It’s important that you continue to stir so the caramel doesn't stick to the bottom of the pan and burn. The caramel will start to thicken. Once you reach a thick caramel consistency, remove from the heat and allow it to cool (If your caramel splits, don’t worry. Simply remove from the heat and continue to stir! It will bind back together eventually)

9. Once the caramel has cooled, Add in vanilla and salt, then spread it over the base layer you baked earlier

10. Place in the fridge to set

11. While the caramel layer is setting on top of the base, you are going to work on the chocolate layer

12. Set your stovetop to a low heat

13. In a saucepan add cacao butter, cacao powder, vanilla, salt and maple syrup

14. Stir until all ingredients have melted together

15. Pour chocolate layer over the caramel

16. Place in the fridge to set

17. Once your caramel slice has set, cut into small pieces and serve

This recipe will make around 10 - 12 pieces of caramel slice and will last 5-7 days in the fridge

There you have it, my super delicious, decadent and healthier caramel slice recipe. As always I hope this post has been informative and it inspires you to get in the kitchen to create some yummy slice of your own. If you do try this recipe, be sure to tag me on instagram. I love to see your cooking creations.

Be sure to let me know what you thought of this recipe in the comments section below. I LOVE hearing your feedback. Make sure you subscribe for more recipes, wellness tips, sustainable hacks, and so much more.

Together, Let's flourish, lovely.