Salted Caramel Slice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line an 8x8 inch square pan with parchment paper.

Step 2

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

Step 3

Add to the pan and use your fingers and spatula to evenly press down into the pan.

Step 4

Bake 180C 10 minutes. Allow crust to cool for 10 minutes before adding caramel. Let cool or refrigerate.

Step 5

Next, make the salted tahini caramel:

Step 6

Prepare 1/4 tahini with 1/4 water in the saucepan. OFF THE HEAT.

Step 7

Add the jaggery syrup, mix

Step 8

Add the coconut oil, mix

Step 9

Add the vanilla extract and salt mix well.

Step 10

Once combined well, place over medium-low heat whisk until simmering. Take off the heat and stir. Place back on the heat until thickened.

Step 11

Pour over the cooled crust.

Step 12

Place in fridge or freezer for at least 30 minutes-1 hour to harden the caramel.

Step 13

Make the chocolate layer: Add chocolate and coconut oil and melt the chocolate and coconut oil in a double boiler until the chocolate has melted through.

Step 14

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

Step 15

Remove bars from pan, and cut into 8 pieces.

Step 16

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