Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 16 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
16
- 1/2 cup desiccated coconut
- 400milliliter coconut cream (important: do not shake can)
- 1teaspoons vanilla bean paste
- 2tablespoons maple syrup
- 100grams dairy free dark chocolate, chopped
- 1 1/2 cup plain flour
- 2tablespoons cacao
- 1/2 cup brown sugar (plus 1 cup brown sugar)
- 1/2 cup coconut oil (plus 1 tbs coconut oil, extra)
- 1/2 cup dairy-free spread
Nutrition per serving
1230kJ / 294Cal
1230 Kilojoules or 294 Calories
14% of daily energy intake*
Protein
2.4grams
Fat
21.9grams
Carbs
21.2grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Line base and sides of a 20cm square cake pan with baking paper, leaving paper to overhang.
Step 2 of 5
Place flour, sugar, coconut, cacao and spread in a food processor. Process until crumbly and starts to clump together. Press mixture into pan. Bake for 15 minutes or until dried. Set aside to cool.
Step 3 of 5
Meanwhile, to make caramel filling, turn coconut cream can upside down and open can. Pour off the clear coconut water and place 2 tbs into a small saucepan. Add sugar and stir over medium heat until dissolved. Add thick coconut cream and simmer for 15-20 minutes until thick and golden. To test, drop a little of the mixture into a glass of chilled water. It should form a soft ball.
Step 4 of 5
Remove pan from the heat and stir in maple syrup and vanilla. Cool for 5 minutes. Whisk in coconut oil until smooth. Pour over base and tilt pan to evenly cover. Cool for 10 minutes then refrigerate for 2 hours.
Step 5 of 5
Place chocolate and extra coconut oil into a microwave-safe bowl. Heat in short bursts, stirring every 10 seconds, until melted and smooth. Pour over caramel and leave to set. Cut into 5cm squares.
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