Healthy Caramel Slice (Paleo & Vegan)

Directions

1. 1
   Preheat your oven to 180C/355F.
2. 2
   Line an 8x8" baking tin with baking paper and set aside.
3. 3
   In a bowl, combine all of your base ingredients and then press your base mixture into the bottom of your prepared tin, spreading it down to form an even layer and pressing it down firmly.
4. 4
   Bake your base for 9-11 minutes or until lightly golden and leave to cool.
5. 5
   Whilst your base is cooling, add all of your caramel ingredients to a small saucepan and heat over a medium-high heat until all of your ingredients have melted and the mixture begins to bubble. Continue stirring until your mix starts to thicken and then remove it from the heat.
6. 6
   Pour your caramel mixture over the top of your cooked base (don't worry if it's not totally cool!).
7. 7
   Spread your caramel layer out evenly and chill your caramel topped slice in the fridge for an hour (or in the freezer for 10-20 mins).
8. 8
   Once your caramel layer has set, prepare your topping by melting the coconut oil with your maple syrup, then stirring in your salt and cocoa powder.
9. 9
   Pour your chocolate topping over your caramel layer, spreading it out to form an even layer. (If it seizes and becomes thick, don't worry! It will still work out!).
10. 10
    Chill in the fridge until firm and then slice into pieces.
11. 11
    This slice needs to be kept in the fridge and will keep for up to a week! (Or longer... but we've never had it last that long!)