In New Zealand it is very well known that kiwi’s love there caramel slice. I decided to make a healthier version, since we are all or mostly want to eat healthier and snack on healthier sweet treats. This version is not only keto friendly, but also those that cannot eat gluten with gut problems or auto immune diseases as well as dairy free, for the people who have allergies or just eating dairy free. It’s the version that’s not only healthy but good for us too. I had so much fun creating it and making it.
On a baking tray, spray with non stick spray and spread out 500ml of desiccated coconut over. Place in the oven on 220 degrees Celsius for 5 to 8 minutes till all the coconut is toasted and golden brown. After it is golden brown, add in a tablespoon or two of dairy free butter and mix through. Press into a baking dish that is lined with baking paper and press the toasted desiccated coconut into the tray and use a spoon or spatula to press evenly into the baking tray. Place into the fridge to set.
To make the caramel you will use 800g of coconut condensed milk that you will heat up in the microwave using a microwave safe bowl and adding in 80ml of sweetner and 30-50g of dairy free butter that have been melted. Microwave on medium heat for at least 15 minutes and mixing every 5 minute intervals. Pour on top of the desicated toasted coconut and set in the fridge to set.
In a microwave safe bowl or glass dish, add in 200g of semi sweet / keto friendly chocolate. Add in with the dark chocolate 180g of dark mint chocolate / keto friendly dark mint chocolate. Microwave for 2 to 3 minutes and mixing every 30 second intervals so that it doesn’t burn. Pour over the caramel and set in the fridge overnight. Cut up into blocks and store in an airtight container.