Carrot Cake with Lemon Cream Icing

Girls, you'll know what I'm taking about.

You're out with friends for lunch or coffee and there's a display cabinet full of delicious cakes, slices and tarts. The waiter asks you all if you'd like dessert and of course you all do the obligatory "oh no, I'm watching my weight", "I couldn't possibly fit anything else in" (because the carrot sticks were so filling) and so on... all lies! What you really want to say is "bring me a slice of everything", but social politeness dictates you couldn't possibly eat a piece of double chocolate Tim Tam cheese cake.

So instead you opt for the 'healthier' carrot cake. It has a vegetable so it's really more a main course than dessert so it's not cheating on your diet. 

Or is it? Most traditional vegetable cake recipes are high in calories due to the high amount of oil, processed sugar and flours used. Most carrot cakes also have a delicious cream cheese frosting, which unfortunately contains almost twice as many calories as coconut cream. So while the choice of carrot cake might seem the better option maybe the double chocolate Tim Tam cheesecake wasn't so bad after all!

This carrot cake is not only delicious but is also healthy! It contains vegetables and fruits, no oils and is sweetened only by dates. But the best part.. the icing! Lemon Cream Icing; coconut cream is there nothing you can't do?! It easily matches the tastes in the carrot cake complimenting the spices and date flavour. This is a great cake, without the burden of guilt or excuses!

CARROT CAKE WITH LEMON CREAM ICING

Makes 2 18cm (7 inch) cakes

Serves 16 (approximately 123 calories per slice)

CAKE
INGREDIENTS
4 eggs

120 grams unsweetened applesauce (see recipe below)

2/3 cup dates 

1/3 cup boiling water

dash of bicarbonate of soda

2 teaspoons Vanilla Extract
1/2 cup Milk (of choice)

1 3/4 cup grated Carrot

1/2 cup of Coconut Flour

2/3 cup of Almond Meal

4 teaspoons baking powder

Extra dash of bicarbonate of soda

1 teaspoon ground Cinamon

1/2 teaspoon ground Ginger

1/2 teaspoon ground Nutmeg

Dash of salt

Optional; 2/3 cup Nuts (walnuts, pistachios)

INSTRUCTIONS

Preheat oven to 175C/350F

Grease and line 2 18cm (7inch) round cake tins

Place dates into a bowl. Add boiling water and bicarbonate of soda.

Allow to sit for 5 minutes.

Add date mixture and applesauce to a blender and pulse until dates have been broken down.

Seperate eggs and place egg whites into mixing bowl of stand mixer with whisk attachment fitted.

Whisk on high until medium peaks form.

Add blended dates and apple and whisk on high until combined and fluffy.

Add egg yolks one at a time; ensuring that it has been incorporated before adding the next.

Add vanilla extract and milk. Wisk on medium til combined.

In a bowl, sift together coconut flour, almond meal, baking powder, bicarbonate of soda, spices and salt.

Gently fold flour mix in 3 lots to egg mixture. 

Add carrots and nuts (if using).

Evenly divide into 2 prepared tins.

Bake for 30 minutes.

APPLE SAUCE

INGREDIENTS

4 apples, peeled and cut into small pieces

3/4 cup water

INSTRUCTIONS

Place apples and water in saucepan. Cover with lid.

Bring to boil, then simmer for 7-10 minutes, or until apple is soft.

Store in fridge.

LEMON CREAM ICING

INGREDIENTS

1 can coconut cream, opened and refrigerated overnight (or at least 2 hours)

2 teaspoons Vanilla Extract

1 teaspoon maple syrup

2 teaspoons lemon juice

Zest of 1 lemon

INSTRUCTIONS

Remove thickened cream from the can, discard watery component.

Place cream into mixing bowl and whisk on high until thickened.

Add vanilla, maple syrup, lemon juce and zest and whisk until combined and thick.

Spread 1/3 cup of lemon cream over 1st cake.

Place 2nd cake on top and spread cream over the cake.

You will have cream left over to serve with the cake (or to just eat!)

Refridgerate for 30 minutes before serving.

Note; the cream on my cake went a slight brown colour after being in the fridge overnight. It was still tasty. The left over cream didn't, so it must have been the combination of the cake and acidic cream. 

Sponge Roll with Caramel Cream

Now I know I'm crazy!

My barometer for personal sanity has significantly altered this year. During a particularly bad period (when my woes where front-page fodder) the psychologist rang me to ask if I needed an extra appointment! You know you are walking on the path to looneyville when this happens!

But no... it wasn't this that set my barometer to the insanity level.

I was at the shops today and needed to get more Coconut Cream (due to my addiction to all forms of whipped Coconut cream I cannot bear to not have any spares in the house...just in case!). Lately I have become somewhat of a conneoisseur of Coconut creams. To get the perfect whipped cream it needs to be thick, smooth and glossy; not runny, grainy and dull. Not all brands are created equal, and for that matter not all cans of the same brand are!

This can make it impossible to reliably get the perfect can each time. That is until I had a brilliant (errrr... deranged?) idea. The can with the least amount of water slop and the thickest cream will not sound like a maraca when I shake it. Therefore the can that shakes the least will be the best.

That sounds valid, doesn't it?!

So, back to the shops. I stood there holding cans of cream up to my ears, shaking them... listening intently for the lack of noise. Unfortunately, it took many, many shaking cans and odd looks from passers-by to find the right cream.

So next time time you see someone holding cans up to their head don't judge them too quickly. Yes, they might be trying to communicate with aliens but they may also be trying to create a delicious dessert... just like this one.

This is another 'healthification' of a Raspberri Cupcakes recipe.

The caramel cream is sooo devine, you'll want to lick the bowl!

The sticking point is the rolling of the sponge. Roll it tightly the first time, using the tea towel to help the process. If it cracks, don't worry too much. With any luck the cracks will be on the inside part of the roll so it can be covered. If needed, make a ganache and use as glue, then drizzle over the cake to hide your handy work.

SPONGE ROLL WITH CARAMEL CREAM
(recreated and paleofied with permission from Raspberri Cupcakes)

INGREDIENTS

Cake
6 eggs
1/2 cup Maple Syrup
1/2 cup Coconut Flour
1 tablespoon Vanilla Extract
2 teaspoons baking powder
8 strawberries, stalks removed and cut into small pieces.
 

Caramel Whipped Cream
1 cup Coconut Cream, opened and refridgerated over night (minimum 2 hours)
1 1/2 teaspoons Maple Syrup
1 1/2 teaspoons Vanilla Extract
1/3 cup Caramel Sauce

INSTRUCTIONS

Cake
Preheat oven to 175C.
Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add maple syrup; 1 spoonful at a time.
Add vanilla and whisk on medium/high until combined.
Add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
In a separate bowl, sift the coconut flour and baking powder together 3 times.
Gently fold the sifted dry mix into the egg mixture in 3 lots.
Pour into a greased and lined loaf baking tray measuring 22cm (w) x 30cm (l). Any size around this would be fine. Altering the size will change the thickness of the roll. Too thick will make it unrollable, too thin and it will crack and break
Bake for 13 min, or until skewer comes out clean.
Immediately transfer onto a tea towel lined with baking paper.
From the short end, roll the cake into a log. Leave wrapped and rolled until cooled.
When cooled (I put mine in fridge to speed up the process) unroll.

Caramel Whipped Cream
Remove thickened cream from the can, discarding watery remains.
Place cream, maple syrup and vanilla in a mixing bowl and whisk on high until thick.
Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin).
Add the caramel and continue to whisk until incorpated.
Place Caramel Cream in fridge breifly to thicken.


Spread Caramel Whipped Cream over unrolled sponge. Sprinkle strawberries evenly over sponge.
Roll sponge up again.
Place in fridge for at least 30 minutes before serving.

 

Chocolate

Can you trust someone who doesn't like chocolate? Surely they must be delusional!

Chocolate can cheer you up (scientists tell us it's true), rescue any dessert from the tasteless depths of despair and some people even put it on bacon. 

This simple Chocolate is a much healthier alternative. Make it sweeter by adding more maple syrup or add Vanilla extract to soften the bitterness.

CHOCOLATE

(Makes 100 grams)

INGREDIENTS

1/4 cup Coconut Oil

1/4 cup unsweetened Cocoa

1 tablespoon Maple Syrup

INSTRUCTIONS

Over a very low heat, melt Coconut oil in a saucepan.

Add maple syrup and stir

Add Cocoa and whisk to combine.

Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to seperate).

Place in lined dish and freeze until set.

Store in freezer.

Nutella

This Nutella is AMAZING!

The first time I made it I ate it straight from the jar... it didn't even make it to the fridge!

I grew up on Vegemite (an Aussie breakfast staple that no one else likes) so this was my first adventure into Nutella. My testers tell me that it's different to 'real' nutella, but still really good. And at half the calories that means I can twice as much!

NUTELLA

(adapted from Chocolate Covered Katie)

INGREDIENTS

• 2 cups raw hazelnuts (240g)
• 1 1/2 tablespoon pure vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup plus 3 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/2 cup milk (almond, coconut)

INSTRUCTIONS 

Roast hazelnuts for 8-10 minutes at 200C/ 400 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) 

In a food processor, blend the nuts until they’ve turned to butter.

Add all other ingredients and blend a long time until smooth.

Keep refridgerated.

Twix Cake

One of my favourite blogs pre sugarless cooking was Raspberri Cupcakes. Steph invents amazing dishes with beautiful photography and quirky stories. I would often start baking as soon as I recieved her weekly update.

I still love her blog and found myself longing to be able to eat my computer screen... Instead of giving myself nerdy reflux I decided to recreate some of my Raspberri Cupcakes favourites. I contacted Steph and she was nice enough to let me do so!

On occasion I will be getting my inspiration from Raspberri Cupcakes, but in the mean time please visit her website and try not to drool over your keyboard!

This healthier Twix Cake uses the Versatile Cake Recipe, the amazing Caramel and smooth Ganache. I baked it in a small loaf tin, but it could be done in a small square or round cake tin.

TWIX CAKE

(Recreated and paleofied with permission from Raspberri Cupcakes)

INGREDIENTS

Cake

3 eggs, separated

1/4 cup maple syrup (can substitute other sweeteners but will change taste and cooking time)

1 1/2 teaspoon vanilla extract
1/4 cup water

1/4 cup + 1/8 cup coconut flour

1 1/2 teaspoons baking powder

Caramel 

See 'Great Caramel Sauce Off'

Chocolate Ganache 

Make a 1/2 recipe of this Ganache

INSTRUCTIONS

Preheat oven to 175C/350F

Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.

Slowly add maple syrup; 1 spoonful at a time.

Add vanilla and whisk on medium/high until combined.

Add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
with whisk on high, add the water slowly.

In a separate bowl, sift the coconut flour and baking powder together 3 times.

Add the dry mixture to the wet and mix on low until combined.
Turn whisk to high and beat for 30-60 seconds; until fluffy.

Pour into a greased and lined loaf tin measuring 18-20cm (7-8 inches) length, 10cm (4 inches) wide

Bake for 20 min, or until skewer comes out clean.

Leave to cool

Caramel

See 'Great Caramel Sauce Off'

Ganache 

See 'Chocolate Ganache'

Once cooled and spreadable pour and spend over the cake. 

Use a spatula/flat knife to smooth ganache around sides and on top of cake.

Retain a small amount and drizzle over to make lines.

Store in fridge.

Versatile Cake Recipe

A pair of jeans are like a barometer. They let you know if you've been eating too much cake. They gauge your achievements in the gym. Your frown can be turned upside down when someone comments on how great your butt looks. They can be instantly transformed from drab to fab with a pair of heels and mascara.

Jeans are versatile, comfortable (unless they're telling you about the amount of cake you've been eating) and ready for any occasion... a bit like this cake. 

I wanted to create a cake that could be used for all occasions, with options for different flavours. There are so many variations depending on the frosting, fillings and flavour you choose (I'll be posting some of my favourites over the next few weeks)

Whisking the egg whites creates a light, moist cake; just be careful not to over mix when adding the flour.

If you want to make a mega fantastic celebration cake make 2 cakes. This double layer cake can be filled and covered with frosting, ganache, jam or cream. Why not mix it up!

Note; I have been doing a cake decorating course so the photos of the cake are my class work. The frosting and ganache are both dairy/gluten free and paleo friendly. The Chcoclate curls/leaves are not... but I am working on a way to do it! 

29/09/13 I have updated this recipe after many more baking adventures. It required more liquid to ensure the cake was moist and fluffy.

VERSATILE CAKE RECIPE

*****RECIPE UPDATED 29/9/2013*****

INGREDIENTS

6 eggs, separated

1/2 cup maple syrup (can substitute other sweeteners but will change taste and cooking time)

1 teaspoon vanilla extract
1/2 cup water

3/4 cup coconut flour

3 teaspoons baking powder

Also add (depending on flavor)

Vanilla; 1 tablespoon vanilla extract

Orange; rind of 1 orange plus 2 tablespoons of orange juice (reduce maple syrup by 1 tablespoon)

Lemon; rind of 1 lemon plus 2 tablespoons of lemon juice (reduce maple syrup by 1 tablespoon)

INSTRUCTIONS

Preheat oven to 175C.

Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.

Slowly add the maple syrup; 1 spoonful at a time. 

Mixture will triple in size and form peaks.

Add vanilla (if making vanilla cake add extra vanilla now also) and whisk on medium/high until combined.

Turn whisk to medium and add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
Turn whisk to high and add the water slowly whilst whisking.
If making lemon/orange flavour add the juice/rind now.

In a separate bowl, sift the coconut flour and baking powder together 3 times.

Add the dry ingredients to the wet and whisk on low until combined (you may need to scrape down the edges to ensure the coconut flour is fully combined).
Turn the whisk to high again and whisk for 30-60 seconds to make a fluffy mixture.

Pour into a greased and lined 20cm/8 inch cake tin.

Bake for 35 min, or until skewer comes out clean.

Chocolate Ganache

When I am cooking and creating for my blog my aim is always to create a better alternative; a version that contains no nastys or allergens and low in calories. Above all though, I am trying to create dishes that your friends won't be able to tell are different. Part of the deception is the appearance. If you can make your dish look 'normal' then you are half way to converting your family and friends to a healthier way of eating.

Cake decorating is a hobby of mine, but it normally means I don't get to eat any cake. 

This Ganache solves that problem. It's smooth, glossy and damn tasty!

CHCOCOLATE GANACHE

Makes enough cover 1 Versatile Cake, with left overs (would probably cover a 2 layer cake also)

INGREDIENTS

Chocolate (makes 200 grams)

1/2 cup coconut oil

1/2 cup cocoa, unsweetened

2 tablespoons maple syrup

Ganache

2/3 cup coconut cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)

2 tablespoons coconut oil

2 teaspoons vanilla extract

INSTRUCTIONS

Chocolate 

Over vey low heat, melt coconut oil.

Add maple syrup and whisk til combined.

Add cocoa and whisk until combined and slightly thickened.

Pour into dish lined with baking paper and freeze until set (minimum 1 hour)

Ganache

Break chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.

In a saucepan over medium heat, bring the coconut cream to the boil. 

Pour boiling cream into bowl and allow to sit for 5 min, before whisking to combine.

Allow to cool before using.

If ganache cools and hardens, place into a glass bowl and place over a saucepan of simmering water.

Whisk gently until lumps have brocken and the ganache is smooth.

A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it's too warm or you notice the ganache becoming soft put it in the fridge.

Sugar-Free Berry Jam

There are so many things you think you'll never have again when you give up sugar; but thankfully there are options available to curb most cravings. Jam is sweet, tasty and full of fruity goodness. It also tastes pretty awesome with whipped cream.

Note; this makes a big serving of jam. If you are making a small amount as a cake filling halve the recipe.

BERRY JAM

INGEDIENTS

3 cups of strawberries or raspberries; diced  (frozen is fine)

3 tablespoons maple syrup or honey

3 tablespoons water

3 teaspoons gelatine

INSTRUCTIONS

Place berry of choice and maple syrup in a saucepan over medium heat.

Bring to boil, stirring constantly.

In a small bowl, add gelatine to water and allow to sit for 3 minutes. 

Once boiling, reduce heat to medium and add gelatine mixture. 

Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down. 

To make a smoother jam, use a masher or a food processer. 

Store in fridge

Sticky Date Pudding

How great are weddings?!

Of course, my wedding (sorry... our wedding) was the best ever. Beautiful setting,  dancing all night in my pink heels to Danni Minouge, the best wedding singer ever (sorry Adam Sandler, Paris is way better than you!) and the awarkwardness (should I have said joy?!) of having all your family and friends together.

One of my favourite things at a wedding is the food... especially dessert. Unfortunately, the wedding cake is not something I can normally eat (at least not without drastic gluten side effects!) but I can indulge in dessert, and any desserts left on the table by people too busy on the dance floor (so I'm a dessert stealer... don't judge me!). I have even been known to lie to the waiters to get extra desserts on the table. The same can be said for pork belly.

A classic dessert on wedding menus is Sticky Date pudding. At my brother P's wedding my youngest brother D managed to polish off 4 or 5 before he started to turn a bit green. It became a challenge; the table became overloaded with sticky date puddings for him to inhale.

These sticky date puddings are delicious hot... and surprisingly quite tasty cold for breakfast the next day. Steaming the puddings makes them light, moist and soft instead of heavy and cakey. The caramel sauce in the dish gives the pudding a delicious flavour, but feel free to add more sauce when serving.

NOTES:
Make the caramel at least a few hours ahead of time.
When making the steam bath for the puddings remember to grease the foil on the inside to prevent the puddings from sticking. Ensure that the foil is tightly wrapped onto the tray otherwise the steam will be able to escape.
Remove the ramekins from the tray immediately when done, as they will continue to cook if left in the bath.

STICKY DATE PUDDINGS

(STEAMED AND UPSIDE DOWN)
Makes 4 steamed puddings in ramekins

INGREDIENTS
4 tablespoons Caramel (to be made ahead; needs to set in fridge for a few hours)- see 'Caramel Sauce Off'
1/2 cup chopped dates
1/3 cup boiling water
1 teaspoon bicarbonate of sode (baking soda)
3 eggs, room temperature
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup coconut flour
2 teaspoons ground ginger
1 1/2 teaspoon baking powder

INSTRUCTIONS
Preheat oven to 170C/340F
Grease the 4 ramekins, and place 1 tablespoon (approximately 30 grams) of cold caramel (will be quite thick) in the bottom of each ramekin.
Place in the fridge to chill.
Place the dates, boiling water and bicarbonate in a bowl and set aside for 5 minutes. Place in food processer and process until smooth.
Seperate the eggs and place the egg whites into a mixing bowl with a whisk attachment.
Whisk egg whites on medium/high until soft peaks form.
Gradually add the maple syrup, 1 spoonful at a time whilst whisking on medium/high. This is a slow process but allows for the syrup to be incorporated and eggs whites to thicken.
Add vanilla extract; whisk.
With the whisk on medium, add the egg yolks 1 at a time. Ensure that each yolk is incorporated before adding the next yolk.
The mixture should be large and fluffy.
On medium, add processed date mixture.
Mix the coconut flour, ginger and baking powder in a bowl and sift 3 times.
Fold the flour mixture into the egg mixture in 3 lots, being careful not to over mix.
Remove the ramekins from the fridge. Evenly divide the cake mixture into the 4 ramekins.
Place the ramekins in a high sided baking tray.
Pour enough boiling water into the tray to come halfway up the sides of the ramekins.
Cover the tray tightly with tin foil, spraying the foil with oil spray so the cakes do not stick.
Place the covered tray in the oven for 45 minutes.
Remove the ramekins from the tray immediately and invert onto serving plates.
Optional; serve with extra warmed caramel sauce  and whipped coconut cream.

Paleo Rochers

I found a gorgeous (fake) red leather jacket in a shop today. Super cute, matched my boots and new handbag. Unfortunately it's was a bit snug across my man shoulders which I was willing to live with, until my husband told me I looked like I was out of a Canadian Sci-Fi show. Apparently this is an OK look if you also have horns attached to your forehead and makeup scales along your neck; I have neither, therefore I have no new jacket. 

I did have the find of the century at my local op-shop recently. A vintage tan leather jacket, straight from the 1970's, in mint condition (also matched my boots, unfortunately I had to buy a new handbag to match!) for $7. Bargin. I'm sure I look more 'Starsky and Hutch' than 'Charlies Angels' but I'm ok with that. For $7 I'd happily be Marsha Brady!

Fashion is a funny thing. Unfortunately, many looks come around again; which can be concerning as they were horrid the first time around. When I was 10, I (and the rest of the population) went through a neon, bright colour phase. I took this 1 step further and in order to emulate my favourite singer at the time - Collette (who had a one hit wonder with a remake of 'Ring my Bell') - wore neon Lycra shorts with my brightly coloured scrunchies. Let's just say I wont be looking for any more of that look at the op shop any time soon!

Some things need to stay in the past... ex-boyfriends, thigh masters, fondue and neon lycra pants. Some things bounce in-and-out of style - like the Ferrero Rocher.

These Paleo Rochers are like seeing BABBA. You know you're never going to get to have the real thing again, but if you close your eyes you can almost imagine that it is the real deal (for those non-Auusies BABBA are an ABBA tribute band who do a great version of 'Living on a Prayer' by Bon Jovi)

They are missing the wafer component of the Fererro Rocher, but once you taste the soft hazelnut nougat that will no longer be an issue. They are the truffle tribute version.

PALEO ROCHERS

(inspired by Good To Know)

Makes 16

INGREDIENTS

16 hazelnuts

1 tablespoon caramel

150 grams Nutella (I make my own using this recipe)

2 tablespoons Cocoa

2 tablespoons coconut oil

1 1/2 teaspoons maple syrup 

2 tablespoons coconut cream

60 grams roasted hazelnuts, coarsley chopped

INSTRUCTIONS

Warm caramel in a saucepan and add hazelnuts. Stir to coat nuts completely in caramel.

Place nuts on tray lined with baking paper and allow to dry (depending on your room temperature, this can also be done by placing the nuts in a low oven for only a few minutes)

In a saucepan add the remaining ingredients (except for the chopped nuts). 

Stir over low heat until mixed thoroughly.

Leave to cool and thicken slightly (this can be done by placing saucepan in the fridge)

When nuts are dry and mixture has cooled and thickened; use a spoon to scoop out enough mixture to cover the nut.

Form a ball around the nut, and roll in palm to create a perfect ball.

Roll the covered nut ball in the chopped hazelnuts.

Repeat the process for all the nuts, using equal amounts of nutellla mixture to ensure consistency (I measured the mixture, divided by 16 and weighed each scoop).

Store in the fridge for at least 1 hour to set before serving.

Keep in fridge.

Caramel Slice

I love watching cooking shows on TV. My favourite a the moment is Masterchef - and even better, it's Heston week!

The dishes they create always seem so exotic and a bit extravagant for our 5:30pm early bird special (mothers, you understand; early to eat, early to bed!), but it's the drama of the cooking that makes it so interesting. Watching someone make a mess in the kitchen might not be so intersting if it wasnt for daunting music, back stabbing and meltdowns. It's a tasty, voyeuristic pleasure!

Whilst the use of caviar, 100 day eggs and pig snouts does sound interesting... it's not always achievable in the home kitchen (and preferby not in the same dish!). The classics are what we always return to; the dishes you grew up eating, the quick and easy throw togethers, the Sunday roast.

For many Aussies these classics came from a 'Womens Weekly' cooking book. 

There was a cook book for any occasion; birthday cakes, family food, baking, Chinese. This is where the classics come from, and a true vintage is Caramel Slice.

Gooey caramel on a biscuit base, smothered in melted Choclate. Mmmmmmm... the 'Womens Weekly' version contains butter, sugar, cans of condensed milk, bought biscuits and many other unhealthy ingredients.

This version doesn't - and it still tastes great! The caramel is thickened by gelatine instead of butter, and the sweetened condensed milk is made dairy free. It looks and tastes like the classic version; no one will be able to tell the difference.

Notes;

The photos were taken before I made some alterations to the recipe. At the request of caramel lovers everywhere I have since doubled the caramel component of the slice, but kept the biscuit base as it was. This creates a sturdy base for the caramel goodness.

You can also read about making your own sweetened condensed milk here (hint; please read first before attempting!)

CARAMEL SLICE
INGREDIENTS

BISCUIT BASE (adapted from Against all Grain)
2/3 cup Coconut Flour
1/2 cup Almond Meal
1/2 teaspoon baking soda
2 tablespoons coconut oil
2 tablespoons maple syrup or honey
2 eggs
2 teaspoon Vanilla Extract

CARAMEL LAYER (Sweetened condensed milk and Caramel sauce)
Sweetened Condensed Milk
2 cans Coconut Cream
1/2 cup Maple Syrup

Caramel Sauce
See 'The Great Caramel Sauce Off'

Additional for Caramel layer
3 teaspoons gelatine

TOPPING

1/4 cup coconut oil
1/4 cup cocoa
1 tablespoon maple syrup
(100 grams of Chocolate can be substituted for the above 3 ingredients)
1 tablespoon coconut oil

INSTRUCTIONS 

BISCUIT BASE
Preheat oven to 170C/350F
Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on 2 edges to assist in removing the slice.
Place all the ingredients into a kitchen processor and blend for 30 seconds.
Scrape down sides and pulse til dough forms.
Place dough into cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
Bake in oven for 15 minutes or until golden brown.

CARAMEL LAYER (Make the sweetened condensed milk and caramel sauce seperatley first)
Sweetened Condensed Milk
Bring coconut cream to the boil in a heavy based saucepan.
Lower heat to a simmer and whisk in sweetener of choice.
Simmer, stirring occasionally, for 30-40 minutes.
The mixture will reduce by half, thicken and become a pale beige colour.
Place in fridge to cool and firm.

Caramel
See 'The Great Caramel Sauce Off'
Pour 1&1/3 cup of Sweetened Condensed Milk and 1/2 cup of Caramel into a heavy based sauce pan over medium heat and stir to combine.
Add gelatine and stir until dissolved
Continue to stir for 5 minutes.
Pour over cooled biscuit base and place in fridge for at least 2 hours.

TOPPING
Melt all ingredients in a saucepan;
Or if using chocolate, melt with coconut oil in a double boiler.
Pour over slice and spread evenly.
Place in fridge until chocolate sets before cutting into slices.
Store in fridge.