Every now and then you really achieve something great in your life, this is one of those moments. It doesn’t need much preamble, you just need to eat it. I was inspired by this caramel recipe, but didn’t really want to use as much honey. I feel like mine turned out quite sweet enough. The base was an adaptation of the base from my Paleo Lemon Slice. So without further ado…
Paleo Chocolate Caramel Slice
2 c coconut cream
3/4 c honey
vanilla and pinch of salt
Stir the cream and honey over a low heat until it thickens. It will start to turn that lovely caramel colour and thicken up (approx 30 mins). Add a pinch of salt and a splash of vanilla in at the end. Set aside.
2 c almond meal
125g grassfed butter (you could try to use 1/2 to 3/4 c coconut oil if you don’t want butter)
1/4 c arrowroot or tapioca starch
1/4 c desiccated coconut
1/4 c cocoa
3 tablespoons of coconut sugar (you can use honey, or whatever sweetening you like here. Just don’t use much)
Beat all ingredients together and press into a lined tin. Cook at 180 for about 15 mins or until firm. Take out of the oven to cool well. Spread the caramel over and voila! Deliciousness right before your eyes.
Eat some warm with a cup of tea, keep the rest in the fridge. The caramel won’t go really firm, so a single layer for storing is recommended.
What size pan do you use?
Hey Jen, I use a 20cm x 30cm.
We need total carbs and fats if possible. Can you list these?
Hey Carla, sorry I’m just a home cook, l don’t get very technical, I wouldn’t even know how to work this out.
Looks totally yummy, can’t wait to try it! By the way , I just found your blog last week, so glad that I did!
Thank you so much! I hope you enjoy them, they are pretty yummy for a healthy treat 🙂
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