These tasty little treats have taken me quite some time to perfect with many a failed attempt. But the effort was worth it as I think these little morsels of indulgence are delicious and as good as, if not better than, the traditional caramel slices I make.
Using a mini muffin tray they come in little portion controlled bites which can be handy if you're trying to keep your added sugar or total energy intake low. But be warned, you may find that they are too
good to stop at one! Also this is not a health food recipe but a recipe for a treat that serves no other purpose than being delicious. Sometimes you just need a little slice of heavenly happiness.
I actually created these treats in preparation for my daughters first birthday party as I have friends and family who either need gluten free, dairy free or vegan options and I didn't want them to miss out on home baking. So don't be fooled into thinking that their dairy free or gluten free status make them healthy as they are every bit as indulgent as a traditional caramel slice.
Since my daughters party was cancelled twice (thanks Covid!), I thought I'd share the happiness instead. They would make a fun iso baking day. I hope you enjoy them as much as we do.
Vegan and Gluten Free Mini Caramel Slice
Makes 35 mini slices
1 1/2 cups almond meal
1/2 cup moist coconut flakes
1/4 cup brown sugar
2 tablespoons tapioca flour
80g Nuttelex Buttery or other plant based spread#
320g sweetened condensed coconut milk
75g golden syrup
3 tablespoons cornflour
125g Nuttelex Buttery or other plant based spread#
100g milk and gluten free dark chocolate*
1 tablespoon Nuttelex Buttery or other plant based spread#
Pre-heat oven to 160oC and grease a 4 x 6 mini muffin tin.
Put the coconut flakes into a spice grinder or blender and process until fine. Add to a medium mixing bowl with almond flour, sugar and tapioca and mix to combine.
Melt 80g plant based spread and add to flour mixture and mix until a soft dough forms. It'll be a little crumbly but will stick together when pressed.
Add a teaspoon of dough to each mini muffin hole and press down with fingers to make a flat surface. Bake in the oven for 10 minutes or until golden on top. Set aside.
In a small saucepan add golden syrup, cornflour and condensed coconut milk and stir until combined. Add 125g plant based spread and put over medium heat. Stir until spread has melted and mixed through. Turn up the heat and bring to the boil.
Once boiling, turn down heat to a gentle simmer and continue to simmer for 15 minutes, stirring regularly to prevent burning to the bottom of the pan. Take off the heat and allow to cool slightly.
Add a dollop of caramel over the biscuit base you prepared earlier and place in the fridge to completely cool.
When caramels are ready, add 1 tablespoon plant spread to a small saucepan and place over very low heat until melted. Once melted, break the chocolate into the pan. Continue to stir until chocolate has melted and mixed with the spread. Take off the heat and spoon over the chilled caramel. Spread to cover the caramel. Return to the fridge to set.
Once set, remove from the muffin tin and enjoy. Keep in the fridge until ready to eat or for softer caramel, remove from the fridge 10minutes before ready to serve.
*I used Lindt Excellence 70% dark chocolate as it doesn't have any gluten or milk in the ingredients but it does have an allergen warning that it may contain traces of milk. If traces of milk are not tolerated, then you can leave the chocolate layer out or replace with a dark chocolate that doesn't have potential traces of milk. I've just not been able to find a reliable one. If you've found a good one, let me know in the comments :)
#If you making these gluten free, make sure your plant spread isn't used for regular bread as this could lead to cross contamination and will the end result unsafe for those with coeliac disease.