Easy Dairy-Free Caramel Slice (Gluten-Free)

Easy Dairy Free Caramel Slice Featured Image

Easy Dairy-Free Caramel Slice (Gluten-Free)

An Easy Caramel Slice that is both dairy-free and gluten-free with a quick caramel sauce recipe. This no-bake caramel slice is only two layers instead of three, making this recipe a cheat caramel slice!

Course Slice, Snack

Keyword caramel, dairy free, easy, Gluten Free, no bake

Prep Time 20

Cook Time 12

Chill Time 1

Total Time 1 32

Servings squares

Calories 5560kcal

Author Samantha Pickthall

Ingredients

Caramel Sauce - makes 3/4 cup (200ml) of caramel sauce

3/4 cup canned coconut cream, don’t shake the can and use the solids only
1/4 cup pure maple syrup
1/4 cup coconut sugar
1 Tbsp virgin coconut oil
1/4 tsp fine sea salt or Kosher salt

Biscuit Base

250 g packet plain gluten-free arrowroot biscuits, or any plain sweet gluten-free biscuits (see notes)
1 3/4 cups desiccated coconut
3/4 cup homemade caramel sauce, recipe above

Chocolate Topping

200 g block dairy-free plain dark chocolate, broken into squares or roughly chopped
1 Tbsp coconut oil

US Customary - Metric

Instructions

Caramel Sauce

In a medium-sized pot over low heat, combine coconut cream (scooping out only the solid part), maple syrup, sugar, and salt.
Whisk the mixture over low heat until the coconut sugar has dissolved.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce heat to low and allow to simmer for 10 minutes, stirring occasionally to prevent burning.
Remove from heat and whisk through the coconut oil and salt until the coconut oil has completely melted through.
Pour caramel sauce into a heat-proof glass jar, such as a mason jar, and place it in the refrigerator for 1 hour.

Biscuit Base

Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
In a high-speed food processor, add biscuits and crush to a crumb.
Pour crushed biscuits into a large mixing bowl.
Pour in desiccated coconut and mix until well combined.
Gradually pour in the caramel sauce and mix with a wooden spoon until well combined.
Press mixture firmly into the lined pan into an even layer.
Place in the refrigerator while you prepare the chocolate topping.

Chocolate Topping

Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
Add broken-up/chopped chocolate to the bowl along with the coconut oil.
Gently melt over low-medium heat, stirring occasionally until completely melted and smooth. Once the chocolate has melted, remove it from the heat.
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 the base is firm. Or leave it refrigerated overnight.
Before slicing, remove the slice from the pan and allow it to sit at room temperature for 10-15 minutes so the chocolate slightly softens, making it easier to cut through. TIP: run a sharp knife under hot water for a few seconds, wipe it dry, and cut the slice. This helps to minimize the chocolate from cracking.
Serve and Enjoy!

Notes

Use gluten-free plain and sweet biscuits such as arrowroot biscuits. I use this brand found at Woolworths.

If you don’t need this caramel slice to be gluten-free, use plain and sweet Marie biscuits or Digestive biscuits.

Use canned coconut cream, don’t shake the can, and only use/scoop out the solid cream on top.

Refrigerate your caramel sauce for 1 hour as it needs to thicken up slightly.

Store this caramel slice in an airtight container, refrigerated, for 1 week.

You can freeze this caramel slice in individual slices, wrapped tightly in plastic wrap, in a freezer-friendly container for up to 3 months. It's best to wrap them tightly to prevent discoloration of the chocolate when it freezes and defrosts, which is known as chocolate bloom.

To thaw/defrost this caramel slice, remove your container from the freezer, unwrap each piece and keep it in the container, in the refrigerator, until it’s soft again.

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