I think you will be really excited to give this Cheats Caramel Slice a go. Does the word ‘cheats’ grab your attention? Because I’ll admit, yes those glorious three layered caramel slices are seriously delicious and indulgent but when it comes to making them at home, sometimes we just don’t want too. You know, take the time to make, bake and set all 3 layers.
This is also gluten free if you use gluten free biscuits like I did – double win!
That is why I’ve created this cheats caramel slice and also made it dairy free. It’s easier than the three layered caramel slices because you only need to make two layers! But yes there is a catch. I have included a quick and easy homemade dairy and refined sugar free caramel sauce. I have not made this recipe using store-bought caramel sauce and I can only assume that buying your caramel sauce will also work in this recipe.
You want the texture of the caramel sauce to be thick but pouring consistency, just like regular condensed milk. I wanted to avoid store-bought caramel sauce because they’re usually loaded with unwanted sugar and chemicals, yikes! They also aren’t dairy free. So I hope you choose to make this caramel sauce as it’s seriously so so easy to make.
Mixing the caramel sauce through the base layer gives us that classic caramel flavour without having to make that middle layer, bake it and then have it set, this method is a lot easier! Paired with a dairy free dark chocolate topping! Enjoy friends!Print
Cheat’s Caramel Slice (Dairy & Gluten Free)! Homemade dairy free caramel sauce mixed through a biscuit base and topped with melted dark chocolate! 2 layered caramel slice perfection!
- Dairy Free Caramel Sauce – makes 3/4 cup (230g) of caramel
- 3/4 cup (180g) canned coconut cream
- 1/4 cup (90g) maple syrup
- 1/4 cup (40g) coconut sugar
- 1/4 tsp sea salt
- 1 Tbsp (20g) coconut oil
- 1 tsp vanilla bean extract
- 1 packet (200g) plain arrowroot biscuits (gluten free or regular), or any plain biscuits such as digestive biscuits
- 1 3/4 cups (180g) desiccated coconut
- 3/4 cup (230g) homemade caramel sauce, recipe above
- 200g dairy free dark chocolate block, broken into squares or roughly chopped, I use Organic Times Dark Chocolate Drops which are dairy free
- 1 Tbsp (20g) coconut oil
- Caramel Sauce
- In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved.
- Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 minutes, stirring occasionally to prevent burning.
- Remove from heat and whisk through coconut oil and vanilla until well blended and coconut oil has completely melted through.
- Pour caramel into a glass jar such as a mason jar and set in the refrigerator for 1 hour.
- Line a 9” x 9“ square baking pan with parchment paper, set aside.
- In a food processor, crush biscuits into crumb, not too fine, still leaving some larger chunks. Transfer into a large mixing bowl.
- Pour in coconut and mix until well combined.
- Gradually pour in caramel sauce and mix thoroughly with a wooden spoon, until all dry ingredients are coated well.
- Spoon mixture into lined pan and press into an even layer.
- Place in the refrigerator for 30-1 hour or until set and just beginning to turn firm.
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Add chocolate and coconut oil to the bowl and gently melt over a low-medium heat, stirring occasionally. Once completely melted, turn off heat.
- Remove slice from refrigerator.
- Carefully pour melted chocolate over the base. Pick up the pan and gently move around so chocolate spreads into an even layer on top.
- Refrigerate for 2-3 hours or until chocolate has completely hardened and base is firm.
- Before slicing, remove from pan and allow to sit at room temperature for 10-15 minutes so the chocolate slightly softens, making it easier to cut through.
Store in an air-tight container, refrigerated, for 1 week.