My intention for this recipe was to create a gooey caramel slice with a biscuit bottom and choccy top.. although it didn’t go as planned, it still turned out so great and I think it has been one of my favourite recipe creations to date! It still has a biscuit base and choc top but the middle is more like ice-cream. It reminds me a little bit of a cookie ice cream sandwich! This slice is also nut and dairy free which makes it even better. My partner is allergic to nuts & I don’t eat dairy so a definite winner for us!! Hope you enjoy getting in the kitchen with this one, please share your re-creations with me on instagram!

What you will need:

Biscuit Base

• 2 cups oats
• 1 cup coconut flour
• 2 cracks of pink salt
• 2 tbsp coconut sugar
• 3 tbsp rice malt syrup
• 1/3 cup tahini
• 1 tsp vanilla
• 1/3 cup melted coconut oil 
• 1 egg

Caramel Ice Cream

• 1 can coconut cream
• ½ cup coconut sugar
• 1 tsp vanilla

Choccy Topping

• 1/2 cup melted coconut oil
• 3 heaped tbsp cacao powder
• 1 tbsp maple syrup

Intructions:

1. Preheat oven to 180 degrees celsius
2. Combine biscuit base ingredients in a bowl and mix until a crumbly dough forms
3. Transfer mixture to a lined baking tray and press it down firmly to create your base
4. Bake in preheated oven for 10 mins
5. Whilst the biscuit base is in the oven, prepare your caramel mixture by combining the ingredients in a saucepan over low heat
6. Once your base is cooked, pour the combined caramel mixture over the base and pop this into the freezer leaving it to set (I left mine for about an hour but it probably could have done with another hour, just see how yours goes & let it set for longer if you have the time)
7. Once slice is set, mix up the chocolate topping and pour this over the top of the slice. Put the slice back in the freezer to set the chocolate (this won’t need as long, only about 20-30 mins)
8. When your slice is all set, remove it from the freezer and slice into pieces. Serve immediately or store in an air tight container back in the freezer!