If you are a lovely of anything white chocolate and caramel this is the recipe for you!
Rich, chewy caramel topped with our favourite Vitawerx White chocolate makes for an indulgent treat.
You can top with milk or dark chocolate for a more traditional caramel slice
Ingredients-
Base-
200g Almond Flour
20g desiccated coconut
50G Melted butter- give or take
30g Haven Foods Allulose/ Monkfruit
20-40g warm water
Caramel-
100g Melted Butter (I prefer unsalted but your choice)
200ml Cream
3TBSP Haven Foods Allulose/ Monkfruit
pinch of salt (optional)
White choc top-
2 Vitawerx White Chocolate 100g
1TBSP Coconut oil
Method-
For the base-
Combine almond flour, whey protein, desiccated coconut, sweetener and melted butter, add water slowly until it comes together. you want it to be a dough like consistency. Press into a lined tin and pop into the fridge to set
Caramel-
Melt butter on the stove, add cream and simmer. Add salt (optional) and stir continually. Add allulose/monkfruit, stir on a medium heat continuously, You don't want it to get too hot and catch on the bottom. This may take 30-45 minutes. Keep going until you have a deep, rich caramel colour that coated the back of a spoon.
During stirring- taste, if it is not sweet enough add more allulose.
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 achieved (thick and dark in colour) spread on top of your base and place in the fridge to set for 3-4 hours. Or if you are impatient pop it in the freezer to set for 1 hour.
Topping-
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 fridge overnight or freezer to set once last time for 2-3 hours.
Cut into sqaures and enjoy! Can be stored in the fridge or freezer.
Enjoy!
