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1 cup gluten-free flour
1/2 cup almond meal
110g butter (diced into small cubes)
3 tablespoons rice malt syrup
100g butter (diced into small cubes)
1/2 cup rice malt syrup
1/2 cup full-fat coconut cream
Pinch sea salt
80g 85% dark chocolate (you can use 90% if you prefer)
3/4 cups full-fat coconut cream
Preheat oven to 180˚C/350˚F/Gas Mark 4. Line a 22x22cm lamington/brownie tin with baking paper.
To make the caramel slice base mix all of the base ingredients together until combined. Press mixture firmly into a lamington or brownie tin so base is even. Bake for 15–20 minutes, or until golden. Remove from the oven and set aside to cool completely.
To make the caramel sauce, heat rice malt syrup in a pan until bubbling vigorously. If you have a candy thermometer it should reach 135˚C/275°F. If you don’t have a thermometer, cook the syrup for 13 minutes until syrup has reduced down. The mixture should be thick, drippy and coat the back of a spoon lightly.
Add butter and salt and stir until combined over medium heat. Remove from heat and slowly add coconut cream, stirring until combined. Pour caramel into a bowl and sit in the freezer until thick for 2 hours.
Once thick, pour caramel on top of the biscuit base and refrigerate for a further 2 hours or until set. The longer you leave it in the fridge the better the final product will be.
Meanwhile, make the Chocolate Ganache topping. Heat the coconut cream in a saucepan until it simmers. Turn off the heat and pour into a separate bowl, add chocolate pieces and stir gently until melted and silky. Allow to cool for 5–10 minutes until mixture thickens but still pours.
Remove the set base from the refrigerator and pour ganache over the top. Smooth with the back of a spoon or a pastry knife. Return to the refrigerator and set for at least 2 hours before serving. Store this recipe in the fridge or freezer until ready to serve.