Dairy-Free Classic Caramel Slice
Indulge in the rich, buttery flavors of a caramel slice—without the dairy! This Dairy-Free Classic Caramel Slice offers all the decadence of the beloved treat while being kinder to lactose-intolerant tummies. Featuring a perfectly crumbly coconut-infused base, a luscious caramel layer crafted from coconut milk and maple syrup, and a glossy dark chocolate topping, this recipe is a tropical twist on a timeless dessert. Easy to make with wholesome ingredients like coconut flour, coconut sugar, and dairy-free chocolate, this slice is ideal for those seeking a vegan-friendly, dairy-free alternative to the classic. Perfect for sharing at gatherings or enjoying as an indulgent snack, it’s as simple to create as it is delicious to eat!
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Recipe Information
Ingredients
- 150 grams Plain flour
- 50 grams Coconut flour
- 70 grams Coconut sugar
- 125 ml Coconut oil, melted
- 400 ml Coconut milk (full fat, canned)
- 150 ml Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 200 grams Dark chocolate (dairy-free)
- 2 tablespoons Coconut oil
Instructions
Preheat your oven to 180°C (350°F) and line an 8-inch square baking tin with parchment paper.
In a medium bowl, combine the plain flour, coconut flour, and coconut sugar.
Pour in the melted coconut oil and mix until the mixture resembles damp sand.
Press the mixture firmly and evenly into the base of the prepared baking tin and bake for 15 minutes or until lightly golden. Set aside to cool.
In a saucepan over medium heat, combine the coconut milk, maple syrup, vanilla extract, and cornstarch, whisking occasionally.
Bring to a simmer, reduce heat to low, and continue to stir until the mixture thickens to a caramel consistency (about 10-15 minutes).
Pour the caramel over the cooled base and spread evenly with a spatula. Let it cool at room temperature, then refrigerate until set.
For the chocolate topping, melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water, stirring until smooth.
Pour the melted chocolate over the set caramel layer, spreading evenly with a spatula.
Refrigerate again until the chocolate is set. Once set, remove from the baking tin and slice into squares.
Store in an airtight container in the fridge for up to a week.
Nutrition Facts
Calories |
4911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.0 g | 412% | |
| Saturated Fat | 257.4 g | 1287% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 499.5 g | 182% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 317.0 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
