Ingredients
Salted Caramel Slice- Gluten free & Sugar free
Base
- 120 grams Butter, Softened
- 120 grams Gluten free self raising flour
- 90 grams Coconut sugar
- 80 grams Shredded coconut, Preservative Free
Caramel Filling
- 80 grams Butter
- 250 grams water
- 180 grams Allulose OR Coconut sugar
- 220 grams milk powder
- 120 grams Butter
- 100 grams Maple Fibre Syrup, Or Rice Malt Syrup or Maple syrup
Chocolate Topping
- 180 grams dark chocolate, I use 92% whittakers but anywhere from 70%+ is good
- 40 grams Butter or coconut oil
- sea salt flakes, For sprinkling
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C. Grease and line a baking dish (I use the rose gold lamington tray from the mix shop) with baking paper and set aside.
- Place butter into mixing bowl and melt 3 min/50°C/speed 1, or until butter has melted.
- Add gluten free self raising flour, coconut sugar and coconut and mix 10 sec/speed 4. Scraped dow sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4. Transfer into prepared tin and press down to form a base.
- Bake for 15 minutes (180°C). Set base aside to cool in tin (approx. 1 hour). Clean and dry mixing bowl.
- Place the first measure of butter and water into mixing bowl and heat 3 min/120°C/speed 2.
- Add allulose or coconut sugar and milk powder and blend 30 sec/speed 10, until smooth.
- Add second measure of butter and syrup into mixing bowl and cook 20 min/100°C/speed 3.
- Pour caramel filling mixture over cooled base in tin, then bake for a further 12-15 min (180°C) and set aside to cool. Clean and dry mixing bowl.
- Place chocolate into mixing bowl and grate 5 sec/speed8. Scrape down sides of mixing bowl with spatula.
- Add butter or coconut oil and melt 3 min/50°C/speed 2. Or until butter and chocolate are melted.
- Pour chocolate mixture over caramel filling and use the spatula to spread it evenly. Sprinkle with sea salt flakes and set aside to cool. Place into refridgerator for approx 1 hour or until set. Once set, cut into slices and serve.
Base
Caramel Filling
Chocolate Topping
Thermomix Model
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Recipe is created forTM 7
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Recipe is created forTM 6
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. -
Recipe is created forTM 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!
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.
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