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Export 8 ingredients for grocery delivery
Step 1
Melt the coconut cream, coconut oil and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes). Let the caramel cool for 10-15 minutes.
Step 2
While the caramel is cooking, make the almond flour base. Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix firmly into the tray.
Step 3
Then pour the cooled caramel over the base and spread with a spatula. Place in the freezer for 10 minutes whilst you make the chocolate layer.
Step 4
Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. Pour on top of the caramel layer and place in the freezer for an hour or until fully set.
Step 5
Remove from pan. Grease or wet a sharp knife and slice into squares.
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