Step 1

Pre-heat the oven to 180℃ / 350℉ (fan-forced).

Step 2

Begin with the caramel.

Step 3

In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken. Remove from the heat and allow to cool (it will further thicken as it cools).

Step 4

Whilst the caramel cooks/cools, make the slice.

Step 5

In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.

Step 6

Place the seeds in a food processor and grind into a meal. Add the flour, oats (or quinoa flakes) and cacao and mix until well combined.

Step 7

Add the butter/ sweetener mix and process to combine. The mixture should come together into a coarse dough.

Step 8

Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press very down firmly with wet hands. I like to make sure the outer edges sit a little higher than the middle so I get an even coverage without the caramel making its way down the sides.

Step 9

Top with the caramel. It is not a thick layer as a traditional slice would be, rather a randomly gooey, thin layer. More caramel means a lot of sugar which is why I've kept it minimal.

Step 10

Crumble the remaining dough over the caramel pressing lightly.

Step 11

Bake for approximately 20 minutes or until just golden brown.

Step 12

Allow to cool in the pan, refrigerate until firm and then cut into slices (chilling it allows for it to be sliced without crumbling).

Step 13

Heat the sweetener, coconut milk and sea salt, 10-15 minutes, temp varoma, speed 3 (cap ajar or off so the steam can escape) or until it thickens (this can vary a bit). You can set this aside to cool and use the bowls without washing it.

Step 14

Grind your seeds and set aside. No need to rinse the bowl.

Step 15

Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3.

Step 16

Add the rest of the base ingredients and the butter/sweetener and mix 15 seconds, speed You may need to scrape the sides a few times to fully combine.

Step 17

Assemble as above.

Step 18

Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.