Deliciously sweet yet healthy and sugar free, this caramel slice is the perfect guilt free treat! With its creamy salted caramel centre, chocolate coating and biscuit base, this is sure to become a favourite and indulgent treat.
Homemade Condensed Milk
Ingredients
4 Cups full fat milk
3/4 cup whipping cream
1 cup Lakanto Monkfruit Golden Sweetener
Pinch of Salt
3 tbsp cornflour
Method
Combine the milk, cream and sweetener in a heavy bottomed pan. Place over a medium heat and bring to the boil (do not over boil or it will split).
Reduce heat to low and then continue reducing the liquid until it halves in volume. This will take approx 20 – 30 minutes.
Add the cornflour and salt, to taste, and cook for a further 2 minutes. Allow to cool. Cover with cling film and refrigerate.
Biscuit Base
Ingredients
1 1/4 cups plain flour, sifted
1 cup rolled oats
1/2 cup Lakanto Monkfruit Classic Sweetener
3/4 cup desiccated coconut
2/3 cup unsalted butter, diced
2 tbsp sugar free maple syrup
1 1/2 tbsp water
1/2 tsp bicarb soda
Method
Preheat oven to 170ºC. Combine flour, oats, sweetener and coconut in a large bowl and stir.
In a small saucepan place the maple syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with water and add to the maple syrup mixture. It will bubble while you are stirring together, so remove from the heat.
Pour into the dry ingredients and mix together until fully combined. Press the mixture on a baking tray lined with non-stick baking paper, make the height no higher than 10mm (1cm) Bake for 12 minutes or until golden brown and allow to cool.
To finish, pour the hot condensed milk over the biscuit base and bake for 10 minutes, allow to cool until set.
Chocolate Topping
Ingredients
1 cup sugar free chocolate
1/2 cup Copha vegetable shortening
Method
Melt the chocolate and coconut oil together in a small saucepan over a medium-low heat, stirring until smooth and combined
Once the rest of the slice is set, pour the chocolate over the top. Allow to cool in the refrigerator before slicing into 18 pieces and serving.
