If you’re an Australian child of the 90’s, you may remember the Cadbury Caramello Koala advert featuring a bastardized version of Donovan’s ‘Mellow Yellow‘ (you can watch the video here). I both loved and hated that song. It got stuck in my head for days, torturing me with a caramel-filled earworm that’s remained attached to my brain stem some sixteen years later.
But despite the lyrical annoyance, I still eat the darn things. Why? Well, they’re delicious little koala-shaped Dairy Milk chocolates filled with smooth, sticky golden caramel. They’re blissful enough to overcome the strongest of psychological aversions, particularly as chocolate-covered caramel is one of my all-time favourite vices.
Over the past few years, I’ve probably eaten at least one Caramello Koala a week; definitely more at my last workplace, where Cadbury fundraising boxes were a permanent charitable fixture in the lunch room.
However, as of this week, I’ll no longer be reliant on Caramellos for my chocolate-covered caramel fix. I have a new favourite: Coconut Caramel and Dark Chocolate Slice, the delicious brainchild of my gorgeous friend Krystel (aka Zendarenn) who visited last Sunday for a cooking catch-up, complete with elderflower Mojitos, board games and a tasting panel of hungry men.
Caramel slice is a popular treat in my homeland of Australia. It’s known as ‘Millionaire’s shortbread’ in Great Britain, possibly due to its obscene richness when made with lashings of butter and refined sugar. In terms of deliciousness, it’s got the trifecta: crisp, buttery shortbread topped with smooth, rich caramel and a layer of thick, melted dark chocolate. It’s like a Twix bar on steroids, and in my sweet-toothed brain, that’s definitely a good thing.
We ate these caramel slices in the cool of the evening after feasting on a pulled lamb shoulder, young courgettes with preserved lemon, goats cheese and olives, herbed roasted Royal Blue potatoes and homemade lemon aioli. After the first bite, six self-proclaimed ‘gluten-free and vegan intolerant’ carnivores were reduced to quiet murmurs of chocolate-coated caramel bliss. They swiftly went back for seconds, and for some, thirds. Complete success.
In terms of food intolerances, Krystel’s recipe is an absolute dream-come-true. It’s gluten-free, dairy-free and wheat-free, and whilst it does contain refined sugar, it’s in significantly lower amounts to many other caramel slice recipes in the blogosphere. As the caramel is made with coconut milk, there’s also an additional rich, fragrant hint of coconut goodness in every bite.
If you’re allergic to nuts, you can easily substitute the nut meal in this recipe for oat flour or rice flour. I’d probably increase the melted fat (Nuttelex or Earth Balance) by 25g to compensate for the additional dryness, or until the mixture resembles coarse breadcrumbs.
This is the perfect recipe for a portable lunch box treat, coffee accompaniment or dessert. However, despite the ‘healthier’ ingredients, it’s still rather rich. I’d recommend you start with a small piece and come back for seconds.
Begin this recipe one day ahead. Makes about 20 small pieces
- 125g Nuttelex, Earth Balance or other vegan spread, melted
- 1/2 cup (65g) almond meal, hazelnut meal or a mixture of the two
- 1/2 cup (65g) rice flour
- 1 cup desiccated coconut
- 2 x 400g cans full-fat coconut milk (do not substitute coconut cream*)
- 160g caster sugar
- 30g Nuttelex
- 2 tbsp golden syrup
- 170g vegan dark chocolate (dairy-free, 70% cocoa solids or greater)
- 2 tsp vegetable or canola oil
For the coconut caramel: Combine coconut milk and caster sugar in a small saucepan. Bring to the boil, then lower the temperature to a slow simmer.
For the biscuit base: Preheat your oven to 180 degrees C (350 degrees f). Grease and line a 20cm x 30cm slice pan. In a medium bowl, mix together the rice flour, nut meal, coconut and melted Nuttelex until just moistened (the mixture should resemble coarse breadcrumbs). Tip the mixture into your prepared pan, then press down firmly in an even layer.
Bake for around 10 minutes or until the caramel is darkened and bubbling (it may resemble a moonscape at this point but don’t be overly concerned; the surface will smooth a little as it cools). Allow to cool, then refrigerate for at least 20 minutes before adding your chocolate layer.
For the chocolate: Using a double boiler or microwave, melt the dark chocolate and oil together.
- The initial condensing of the coconut milk can be done the day before. Just store your thickened condensed milk in an airtight container or jar until ready to use.
- If you can resist temptation, make these bars one day ahead of serving to give the flavours some time to soften and meld together (all of us agreed that they were even better – with a crunchier base and tastier filling – the next day)
- *Don’t be tempted to use coconut cream in place of the coconut milk. Though the cream thickens well during the condensing process, it tends to split into a layer of coconut solids and coconut oil (the latter of which rises to the top in an oily film during the baking process). If you do use cream, you may need to blot off a layer of coconut oil on the caramel after baking before adding the chocolate layer.
- This slice gets ridiculously hard in the refrigerator so leave it out for 15-20 minutes prior to serving. Krystel and I would also recommend using a hot knife (dip your knife into boiled water, dry it then cut whilst still hot) to prevent the chocolate from cracking and splintering.
- This slice can be stored in an airtight container in the fridge for up to two weeks