With no added sugar, diabetic friendly, a source Fiber and a source of protein. This is an all-time favorite sweet and indulgent slice, with a sticky salted caramel center sandwiched between a buttery biscuit base and a rich chocolate coating.
Course Dessert
Keyword baking
Prep Time 35 minutesminutes
Cook Time 22 minutesminutes
Servings 18
Calories 443kcal
Ingredients
For the Biscuit Base
1 1/4cupPlain FlourSifted
1cupRolled Oats
1 1/2cupLakanto Monkfruit Classic Sweetener
3/4cupDessicated Coconut
2/3cupUnsalted ButterDiced
2tbspSugar-Free Maple Syrup
1 1/2tspWater
1/2tspBicarb Soda
For the Condensed milk
4cupFull Fat Milk
3/4cupWhipping Cream
1cupLankato Monkfruit Golden Sweetener
1pinchSalt
4tbspCornflour
For the Chocolate Topping
1cupSugar-Free Chocolate
1/2cupCopha Vegetable Shortening
Instructions
To make the condensed milk: combine the milk, cream and sweetener in a heavy bottomed pan. Place over a medium heat and bring to the boil (do not over boil or it will split). Reduce heat to low, then continue reducing the liquid until it halves in volume. This will take approx. 20 – 30 minutes.
Add the cornflour and salt, to taste, and cook for a further 2 minutes. Allow to cool. Cover with cling film and refrigerate.
To make the base: Preheat oven to 170ºC.
Combine flour, oats, sweetener and coconut in a large bowl and stir.
In a small saucepan place the maple syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 ½ tablespoons water and add to the maple syrup mixture. It will bubble whilst you are stirring together, so remove from the heat.
Pour into the dry ingredients and mix together until fully combined. Press the mixture on a baking tray lined with non-stick baking paper, make the height no higher than 10mm (1cm)
Bake for 12 minutes or until golden brown and allow to cool.
To finish, pour the hot condensed milk over the biscuit base and bake for 10 minutes, allow to cool until set.
To make the chocolate topping: melt the chocolate and coconut oil together in a small saucepan over a medium-low heat, stirring until smooth and combined.
Once the rest of the slice is set, pour the chocolate over the top.
Allow to cool in the refrigerator before slicing into 18 pieces and serving.