Caramel Coconut Slice
Sweets

Caramel Coconut Slice

Serves
16-20 squares
Prep Time
30 minutes
Cooking Time
40 minutes

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.

Base
1 1/2 cup (200g) gluten free flour (we mixed buckwheat, rice and quinoa flour)
1 tsp baking powder
1/2 cup (40g) desiccated coconut
1/2 cup (90g) coconut sugar
1/2 cup (45g) rolled oats / quinoa flakes
1/2 cup (100g) coconut oil, melted
Caramel Sauce
1/4 cup (50g) coconut oil
1/4 cup (85g) Pureharvest Rice Malt Syrup,
2 Tbsp (40g) Pureharvest Tahini,
Small pinch of salt
Coconut crumble top
1/3 cup (45g) coconut oil, melted
1 cup (75g) desiccated coconut
1 cup (90g) rolled oats / quinoa flakes
1/3 cup (115g) Pureharvest Rice Malt Syrup

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.

SUBSCRIBE TO OUR NEWSLETTER

Be part of the Pureharvest family. Sign up to find out our latest news, wellness tips, and exclusive offers - and receive a copy of our Coco² Chocolate eBook!