Caramel Slice

Gluten free caramel slice

I am a big fan of caramel (always have been) however it is not very #sarahfriendly. Now days, there is a lot of GF/DF caramel slices available but most of them are made with dates, which isn’t very FODMAP friendly! I have finally gotten around to making a more #sarahfriendly version.

This slice is a little fiddly to make and requires some patience but I promise you - it is totally worth it!!

My flattie and I like to keep it in the freezer so it is a bit chewy

FODMAP friendly caramel slice

What you need:

Base

1 cup oats

3/4 cup almonds

3 tbsp maple syrup 

3 tbsp coconut oil (melted)

Filling

3 tbsp coconut oil, melted

3/4 cup of (half peanut butter half tahini*) 

3 tbsp maple syrup

3/4 tsp vanilla 

Top

1/4 cup coconut oil, melted

1/4 cup cacao powder

1/4 maple syrup

Caramel slice

What to do:

Mix together base ingredients in food processor

Firmly press mixture into a lined baking tray and place in freezer

Mix together filling ingredients in food processor until smooth, pour mixture onto base and smooth out evenly, place back in freezer for 30 minutes

On a low heat in a saucepan mix together the top ingredients until combined

Pour evenly over mixture and place in freezer

Wait patiently before cutting and eating

*Tahini is considered high FODMAP, however 1 tbsp is considered FODMAP friendly (Monash University Low FOMDAP guidelines).