Making healthier, allergy-friendly versions of old favourites is definitely a hobby of mine. And caramel slice is no exception!

Just look at it – wouldn’t you think it’s the real deal?

Traditional caramel slice comes with a buttery shortbread, but you won’t find any butter or margarine in my version. For the caramel, I used a store-bought vegan condensed milk which is quite low in fat, but you can also make your own. I used dark chocolate for the topping so this is not a “fat-free” caramel slice, but it is much lighter and healthier than the original. And because there is a lot less sugar in it, it is also more satisfying!

My whole family approved of these (which is rare!) and they would be perfect for school’s cake stalls as they come without dairy, eggs or nuts!

Makes 24

One cup gluten free flour
One cup apple sauce
One cup desiccated coconut

One tin vegan condensed milk or make your own

200g dark vegan chocolate (85%)

Preheat oven to 180°C and line a slice tin (20x30cm) with baking paper.
Combine flour, coconut and apple sauce in a large bowl until mixed well. Press into tin and bake for 15 minutes until golden brown.
Pour condensed milk over base and bake for another 10 minutes. Allow to cool
Melt the chocolate and pour over base. Let set in the fridge, then slice into squares.

These freeze very well – but I am sure they will be gone before you have a chance to freeze them!

Enjoy! Nat xoxo