Paleo Butterscotch Slice
Dairy free, grain free, refined sugar free and gluten free. This slice consists of a shortbread base, a caramel filling and soft chocolate topping.
Servings: 12 Pieces
Calories: 209kcal
Ingredients
Base;
- ⅔ Cup Coconut Flour
- ⅓ Cup Coconut Oil, Melted
- 3 Tbsp. Maple Syrup
- 1 Pinch Salt
Caramel;
- 2 Cups Dates
- ½ Cup Coconut Milk
- 3 Tbsp. Coconut Oil, Melted
Chocolate;
- 3 Tbsp. Cocao
- 1 Tbsp. Maple Syrup
- 2 Tbsp. Coconut Milk
- 1 Tbsp. Coconut Oil
Instructions
- 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.
Nutrition
Calories: 209kcal