It’s the weekend and you know what that means? Baking time! This Paleo Butterscotch Slice is dairy free, grain free, refined sugar free and gluten free. This slice consists of a shortbread base, a caramel filling and soft chocolate topping. I based this recipe off my Butterscotch Slice, which is absolutely moreish! I was initially intrigues with the idea of trying to make a shortbread without the usual butter, flour and sugar because, let’s face it, that’s basically all there is to shortbread.
I set straight to work after setting myself this task. (Sometimes I feel like bit of a made baking scientist!)
Making the shortbread didn’t take long to perfect. This shortbread tastes delicious, has a very similar texture to the original and the only thing that isn’t like traditional shortbread is that it doesn’t melt in the mouth. However, you won’t miss this with the added layers of caramel and chocolate!
I used the same caramel recipe used on my Paleo No Bake Caramel Slice. This caramel will change your life! Seriously, it is one of the best things I have made. I have made the caramel so many times and often I will just take a spoon straight to the bowl!
The chocolate layer came together after I just threw a few ingredients in a saucepan and hoped for the best… And it was the best! The result was a creamy, decedent almost ganache like chocolate mixture that – if I’m being totally honest – I had to make another batch because I had to keep “testing” the first one just to really make sure it was perfect…. Sometimes life is tough!
Dairy free, grain free, refined sugar free and gluten free. This slice consists of a shortbread base, a caramel filling and soft chocolate topping.
- 2/3 Cup Coconut Flour
- 1/3 Cup Coconut Oil, Melted
- 3 Tbsp. Maple Syrup
- 1 Pinch Salt
- 2 Cups Dates
- 1/2 Cup Coconut Milk
- 3 Tbsp. Coconut Oil, Melted
- 3 Tbsp. Cocao
- 1 Tbsp. Maple Syrup
- 2 Tbsp. Coconut Milk
- 1 Tbsp. Coconut Oil
Preheat the oven to 180°C (350°F). Grease an 8"x8” baking tin with coconut oil.
- Combine coconut flour and salt in a bowl.
- Add the melted coconut oil and maple syrup and stir until fully combined and a large dough ball forms.
- Press the dough into the prepared pan and bake for 10 minutes, or until golden brown around the edges. Allow it cool while you make the caramel layer
- Process the dates, coconut milk and coconut oil together in a food processor until the mixture becomes smooth.
- Spread the caramel over the base layer and place in the freezer while you make the chocolate layer.
- Place the coconut milk, coconut oil, cocao and maple syrup together in a saucepan on a low to medium heat until everything is melted together and all combined.
- Pour over the caramel and place in the fridge for at least an hour, preferably two.
- I placed mine in the freezer to speed up the setting process.
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