Gluten, Dairy, Soy and Egg FREE Caramel Slice

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Gluten, Dairy, Soy and Egg FREE Caramel Slice

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Ingredients

48 piece(s)

Base

60 g dairy free spread, Nuttelex
75 g gluten free flour
25 g brown sugar
25 g coconut, desiccated

Caramel

140 g thick coconut cream, (from tin)
100 g brown sugar
100 g coconut milk powder
60 g coconut oil
70 g golden syrup

Chocolate Top

100 g Dairy free chocolate
1/2 level teaspoons coconut oil

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6

1h 30min

Preparation 1h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Supper Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free

Recipe's preparation

Base

Base
Line a square tin (20cm x 20cm) with baking paper and preheat over to 180 degrees (fan forced).

Melt Nuttlelex, 2 min - 50 degrees - sp2.

Add 75g Gluten free flour, 25g brown sugar and 25g dessicated coconut
Mix 10 sec

sp3.
Scrape down sides and repeat if required.

Press into tin (I found this easier with my hands and the back of a metal soup spoon).

Bake 10 - 15 minutes @180 degrees until lightly golden.

Caramel
Whilst the Base is cooking, add all Caramel ingredients.
Cook 25 mins - 90degrees - sp4.

Pour onto Base and smooth.

Return to oven for 15 minutes or until bubbly all over and edges begin to brown.

Remove from oven and set aside to cool.

Chocolate Top
Wash and Dry mixing bowl.

When Base and caramel are cool, put chocolate in bowl 8 sec - sp8.

Add Coconut oil.

Melt chocolate 2min 30sec - 50 degrees - sp2.

Set in fridge.

Slice with a hot knife when set and serve.

Store any leftovers in fridge.
Enjoy!!

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.