Miso Caramel Slice - Guilt Free

Ingredients:

Base

• 1/3 cup organic coconut flour 
• 1/3 cup organic desiccated (medium shredded)  coconut 
• 1/2 cup almond meal (firmly packed) 
• 3 tbsp organic pure maple syrup 
• 1 tsp vanilla 
•  45g salted butter (melted) 

Caramel

• 180g pure almond butter 
• 45g coconut oil 
• 120g organic pure maple syrup
• 1 tsp vanilla 
• 1-2 heaped tsp of miso paste (no surprise, we used 2)

Chocolate 

• 150g of  dark chocolate buttons
• Salt flakes 
  

Method 

1. Preheat a fan forced oven to 180 degrees Celsius. Line a square brownie tin with baking paper & set aside. 
2. Place all dry ingredients for the base into a bowl and mix until combined. Make a well in the centre, pour in wet ingredients & mix until a dough begins to form. Transfer the dough into a lined baking tin & press down firmly, making sure it is as even as possible. Poke holes over the surface with a fork & place in a preheated oven for 10-12 minutes or until golden brown. Once cooked, remove from the oven & set aside to cool. 
3. Combine all the caramel ingredients in a small saucepan over medium heat. Whisk the mixture until the coconut oil melts, the caramel is smooth & just begins to bubble. Spread over the top of the biscuit base, making sure to evenly distribute to the edges. Place the slice into the freezer until the caramel is firm. 
4. Using the double boiler method, melt chocolate until smooth. Pour over the top of the frozen caramel & spread across the surface. Transfer the slice back to the freezer until firm. Sprinkle liberally with salt flakes, cut into even squares & store in the freezer or fridge (if you like a gooey caramel). 

Recipe created by @hughandher