Salted Caramel Slice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 degrees C. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.

Step 2

In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix together with a fork until it forms a nice thick crumb texture.

Step 3

Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel. AIR FRYER: CAKE 180C 7 mins

Step 4

Next, make the salted tahini caramel:

Step 5

Prepare the tahini with water in the saucepan (must be prepared tahini not direct from the container)

Step 6

Add the maple syrup, mix

Step 7

Add the coconut oil, mix

Step 8

Add the vanilla extract and sea salt mix well.

Step 9

Once combined well, place over medium-low heat for approximately 2 minutes

Step 10

Stir together until well mixed. Do not let the oil and sugar separate. Use a whisk and constantly stir until thickened.

Step 11

Pour over the slightly cooled crust.

Step 12

Place in fridge for at least 30 minutes-1 hour to harden the caramel. It shouldn't take longer than this, but if you are impatient, just place it in the freezer for 15-20 minutes, this should speed up the process.

Step 13

After 30 minutes, make the chocolate layer: Add chocolate and coconut oil to a microwave-safe bowl and microwave on high in 30-second increments, stirring in between until the chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in a small saucepan over low heat.

Step 14

Pour over the caramel layer and tilt the pan side-to-side to distribute the melted chocolate evenly. Place in fridge for an hour until chocolate is completely hardened and bars are cooled.

Step 15

Remove bars from pan, sprinkle with fancy sea salt, and cut into 16 squares.

Step 16

Bars should be kept covered in the fridge until ready to serve.

Step 17

If you don't want to use almond flour, I suggest hazelnut flour. You could also use gluten-free oat flour in place of the almond flour, although you may need to add a little more melted coconut oil so that it feels wet.