Caramel Squared

by Natalie Shaw


Millionaires. Apparently, they are not just annoyingly rich people that we wish we could be, but are chocolate-coated caramel biscuits that we wish we could live on. Who knew?

I didn't know that I was missing anything until I came across these guys – and I don’t even know how I did. It was once of those sleep deprived, 3 AM, “oh my God, I don’t quite know what I am looking at or for, I wish I could sleep, WHATARETHOSEANDCAN3AMBETHENEWMIDNIGHTSNACKTIME?!” Internet searches. All I know is this: I woke up, I experimented, I cooked, I taste tested, I taste tested some more until there were none left and then I realized that if I couldn't be a millionaire, I could eat one. And that's kind of the same thing. #notreally #justrollwithit

Now, while I don’t personally advocate that we live on a diet of millionaires, I did manage to make these babies gluten and refined sugar free and vegan with one small tweak. So I mean, you can eat them without the guilt. And lick the plate clean without the embarrassment. I won’t judge.

If you are wondering what they taste like, the best I can give you is a cross between Caramel Slice and Caramel Crown biscuits. If you are still wondering, make them and thank me later.

Ingredients

BASE

  • Rice Flour 150g (could also try substituting with GF All Purpose)
  • Almond Meal (Lucky Nuts) 100g
  • Margarine (or vegan partner, Nuttelex) 120g
  • Unrefined Brown Sugar (Billington's) 50g

CARAMEL

  • Rice Malt Syrup 60g (Pure Harvest)
  • Maple Syrup 30ml (Walden Farms)
  • Peanut Butter 40g (Mayver's)
  • Lactose Free Cream (Liddell's) 100ml

CHOC CARAMEL COATING

  • Salted Caramel Koco Powder 30-40g
  • Coconut Oil (unsolidified) 50-60g (Loving Earth or Love Organic)

Method

  1. Line your baking tin and preheat oven to 200 degrees
  2. Melt margarine and combine all base ingredients in a mixing bowl
  3. Pour into lined tin and bake for approx half an hour
  4. Take out and let cool completely.
  5. Combine all Caramel ingredients in a saucepan and bring to boil. As it starts to bubble turn down heat and stir consistently until the mixture darkens and thickens. It should have evaporated a small amount - don't stress.
  6. Pour over the base and place in freezer to set for at least half an hour.
  7. Meanwhile, combine the coconut oil with Koco. Pour over the slice to coat - this will harden very quickly, much like "ice magic" topping. If you work quickly, you could also sprinkle in some extra dark chocolate, or chopped nuts.
  8. Keep in fridge when not devouring.

Enjoy! And remember to tag me if you recreate these gems! @natalieshaw_xo

Nat x x x