Soy-Free Chocolate Caramel Slice
Elevate your dessert game with this indulgent **Soy-Free Chocolate Caramel Slice**, a decadent treat crafted to perfection without soy-based ingredients. Featuring a buttery almond and coconut flour crust, rich homemade caramel, and a velvety dark chocolate topping, this recipe delivers layers of texture and flavor in every bite. Perfect for those with dietary restrictions or simply seeking a refined twist on the classic caramel slice, this dessert is made with wholesome ingredients like golden syrup, honey, and coconut oil for a naturally satisfying touch. With just 30 minutes of prep and an impressive sweet-to-salty balance, this treat is ideal for celebrations, gifting, or enjoying as a guilt-free indulgence. Slice into squares for a crowd-pleasing dessert that's sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 0.75 cup Unsalted butter
- 0.25 cup Honey
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Heavy cream
- 0.25 cup Golden syrup
- 1 teaspoon Vanilla extract
- 200 grams Dark chocolate
- 2 tablespoons Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on all sides.
In a medium bowl, combine almond flour, coconut flour, melted unsalted butter, honey, and salt. Mix until a dough forms.
Press the dough evenly into the prepared pan. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Let it cool completely.
For the caramel layer, combine granulated sugar, heavy cream, unsalted butter (remaining), and golden syrup in a medium saucepan over medium heat.
Stir constantly until the mixture reaches 230°F (110°C) on a candy thermometer. Remove from heat and stir in vanilla extract.
Pour the caramel over the cooled crust in an even layer. Allow the caramel to set, which will take about 30 minutes.
For the chocolate topping, melt the dark chocolate and coconut oil together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.
Refrigerate the slice for about 2 hours, or until the chocolate is firm.
Once set, remove the slice from the pan using the parchment paper overhang and cut into squares before serving.
Nutrition Facts
Calories |
4571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.2 g | 364% | |
| Saturated Fat | 137.8 g | 689% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 490.3 g | 178% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 409.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 1883 mg | 40% | |
*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.
