Makes: 12–16 pieces
Tin: 20cm square tin
Prep: 20 minutes
Bake: 12–15 minutes, plus chilling time
Base
- 1 ½ cups almond flour
- ¼ cup desiccated coconut
- 60g butter, melted
- 2 tbsp Haven Foods Allulose
- 1 tsp vanilla extract
- Pinch of salt
Gooey Allulose Caramel
- 100g butter
- ½ cup allulose
- ½ cup cream
- 1 tsp vanilla extract
- ¼ tsp sea salt
- Optional: 1 tbsp sugar-free maple-style syrup for an extra soft, glossy caramel
Chocolate Topping
- 150g low-sugar or sugar-free chocolate- We like Noshu
- 1 tbsp coconut oil or butter
- Flaky sea salt, optional
Directions
1. Make the base
Preheat the oven to 170°C fan bake.
Line a 20cm square baking tin with baking paper, leaving a little overhang so you can easily lift the slice out later.
Mix the almond flour, coconut, allulose and salt together in a bowl.
Add the melted butter and vanilla and stir until the mixture resembles damp crumbs.
Press firmly and evenly into the bottom of the tin. Using the bottom of a glass or measuring cup works really well for getting a compact base.
Bake for 12–15 minutes, or until lightly golden around the edges.
Set aside to cool slightly.
2. Make the allulose caramel
Add the butter and allulose to a medium saucepan over low-medium heat.
Cook gently, stirring, until the butter has melted and the allulose has dissolved.
Slowly pour in the cream while stirring.
Bring the mixture to a gentle simmer and cook for around 8–12 minutes, stirring frequently, until the caramel has thickened and turned a deeper golden colour.
Stir in the vanilla and sea salt.
The caramel will still look a little runny while hot — it thickens considerably as it cools.
Important: Allulose caramelises and browns more readily than many other low-carb sweeteners, so keep the heat moderate rather than trying to rush it.
3. Add the caramel layer
Pour the warm caramel over the cooked base and spread it evenly.
Place in the fridge for around 1 hour, or until the caramel layer is firm enough to hold the chocolate topping.
4. Add the chocolate
Gently melt the chocolate and coconut oil together in the microwave in short bursts, stirring between each one.
Pour over the chilled caramel and spread evenly.
Sprinkle with a little flaky sea salt if you like that salted-chocolate-caramel flavour.
Return to the fridge for another 1–2 hours, or until completely set.
5. Slice
Lift the whole slice from the tin using the baking paper.
For cleaner pieces, let it sit at room temperature for around 5–10 minutes before cutting.
Use a sharp knife warmed under hot water, wiping it clean between cuts.
Storage
Keep refrigerated in an airtight container for up to 5–7 days. For the best texture, take it out of the fridge for a few minutes before eating.
