Caramel Slice

GF | DF | RSF | VE

Ingredients

• 1 1/4 cup almond flour
• 1/4 cup Kissed Earth Replenish Vanilla Protein
• 1/4 cup + 2 tbsp coconut oil
• 1/4 cup + 2 tbsp maple syrup 
• 1 x 400ml tin coconut milk
• 1/4 cup coconut sugar 
• 1 tsp salt 
• 1/2 cup melted dark chocolate

Method

1. Preheat oven to 180C
2. In a mixing bowl combine almond flour, 1/4 cup Replenish Vanilla Protein, 1/4 cup coconut oil and 1/4 cup maple syrup
3. Mix until a dough forms
4. Spoon mixture into a lined silicon loaf tin and press to flatten
5. Bake for 12 minutes
6. In a saucepan over medium high heat, prepare caramel by combining 1 tin coconut milk, coconut sugar, 2 tbsp maple, 2 tbsp coconut oil and salt
7. Bring to a boil and stir frequently for 30-40 minutes until mixture reduces to a caramel consistency
8. Pour caramel on top of shortbread base and set in freezer for 1 hour
9. Melt dark chocolate and pour on top of caramel
10. Return to freezer for 1 hour or until set
11. Slice and enjoy!