Gluten Free Coconut Caramel Slice – Courtney Roulston

Serves: 16 squares

Recipe By Courtney Roulston


Biscuit Base:

  • 1 1/3 cups Coles Gluten Free Plain Flour
  • 1 1/3 cups Coles Desiccated Coconut
  • ½ cup Coles Organic Coconut Sugar
  • 150g nuttelex, melted  (dairy free margarine)

Coconut caramel filling:

  • 2 x 320g tins Coles Sweetened Condensed Coconut Milk
  • 125g nuttelex, melted (dairy free margarine)
  • 2 tablespoons Coles Golden Syrup

Chocolate Top:

  • ¾ cup Wellness Road Organic Cacao Powder
  • ¾ cup Coles Extra Virgin Coconut Oil
  • 2 tablespoons Coles Golden Syrup
  • Sea salt flakes *optional


  1. Pre heat the oven to 180 degrees. Line a 20 x 30cm tin with baking paper. In a large bowl mix the flour, desiccated coconut and coconut sugar. Add in the melted nuttelex and stir well to combine. Pour the base mixture into the tin a smooth out in an even layer using the back of a spoon. Place in the oven and bake for 12 minutes, or until golden. Remove from the oven and allow to cool.
  2. Pour the coconut condensed milk, nuttelex and golden syrup into a pot over a medium heat. Using a whisk slowly cook until everything is melted. Cook the mixture, stirring with a wooden spoon constantly for 10 minutes, or until the mixture comes up to a boil and becomes slightly darker in colour. Pour the caramel over the biscuit base and place in the oven for 15 minutes, or until the caramel is golden on top. Remove from the oven and allow to cool.
  3. Heat the coconut oil and golden syrup over a medium heat in a small pot. Whisk in the cacao powder until smooth and rich. Pour the mixture over the cooled caramel base and spread in an even layer.
  4. Refrigerate the slice for 2 hours the slice into squares. Sprinkle with sea salt if using and serve.

You may also like