This slice is simple to make but will impress anyone who tries it. A chewy biscuit based, sweet caramel centre and crumbly coconut topping – the perfect trio.
Preheat oven to 180ºC.
For the base: Place the flour, baking powder, desiccated coconut, coconut sugar, oats and coconut oil in a bowl and stir until the mixture comes together. Using the back of a spoon, press the mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool for 10 minutes.
Make the caramel sauce. Place all the ingredients (coconut oil, rice malt syrup, tahini and sea salt) into a small saucepan on low heat until all melts together. Remove from the heat and allow to cool.
In a bowl mix together the desiccated coconut oats, rice malt syrup, and coconut oil in a bowl and mix to combine. Spread the caramel over the cooled base and spoon over the oat topping. Bake for a further 15-20 minutes. Allow to cool then cut into squares.
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