A big thank you to Leila from Earths Wholesome Pantry for this colab recipe she has created using products from
Low Carb Haven!
3C Almond Flour
50G Melted butter- give or take
100g Melted Butter
pinch of salt (optional)
White choc top-
1TBSP Coconut oil
For the base-
Combine almond flour and melted butter, you want it to be a dough like consistency. Press into a lined tin and pop into the freezer
Melt butter on the stove, add cream and simmer. Add salt and stir continually. Add allulose, stir on and off, turning the heat up and down. Do not let it catch on the bottom and burn- stirring is key!
Taste, if it is not sweet enough add more allulose.
Continue this method until you see a golden thick caramel forming.
This should take around 15 minutes
A good trick is to pop a drop on a plate and put it in the freezer for 2-3 minutes, if it sets you know it's ready!
Once your desired consistency has been acheived (thick and dark in colour) spread on top of your base and and place in the freezer to set for 1 hour.
Break up Vitawerx choc and add oil to a microwave safe container. Microwave in 30 second bursts stirring in between. Repeat until melted and at a pouring consistency
Pour over caramel and return to the freezer to set once last time for 2-3 hours.
Cut into sqaures and enjoy! Can be stored in the fridge or freezer. This will make 25 large slices or cut smaller for portion control- Enjoy!