Gluten Free Caramel Slice

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Before we cut out refined sugar, caramel slice was my hubby’s favourite treat, and I have spent the best part of a year trying to recreate it. I’ve found it completely impossible without adding some sort of sweetener, and after trying to make the caramel with xylitol and honey, have settled on unrefined dark muscovado. It’s still sugar, but I figure it’s the best of a bad bunch.

The recipe below is for a fairly small batch of 6-8 slices, but you could easily double up on ingredients if you need to make more. Be warned this stuff is seriously addictive, I doubt highly you’ll manage to keep leftovers longer than a few hours!

Ingredients:
(base) 50g cashew nuts
50g dates
50g dried apricots
50g prunes
25g desiccated coconut
100ml almond oil
(caramel) 50g unrefined dark muscovado sugar
50g butter (I use goats)
50g double cream (I use goats)
(chocolate) 2 tbsp cocoa
2 tbsp coconut oil
Tbsp runny honey

Method:
– either whiz your base ingredients together in a blender or food processor until they form a firm dough, or finely chop all your fruit and nuts and mix with the coconut and oil until you have dough

– put a layer of grease proof paper on the bottom of a cake tin, dish or tupperware box. Tip your dough on top of the paper and press down firmly against until it  is covered. Put into the fridge for 2 hours to harden up

– meanwhile, melt the butter and sugar together over a med heat stirring continuously until they resemble syrup. Take off the heat and slowly whisk in the cream until thick and luscious

– pour over the base and place back in the fridge, leave for another two hours to set

– once the caramel has set, combine the chocolate ingredients in a small bowl until you have the consistency of melted chocolate

– pour over the caramel, and place back in the fridge. Leave for a further two hours (or longer)

– cut up into slices once you are ready to serve and store anything that’s left in the fridge

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