For the Base
- 1 cup low FODMAP plain flour
- 120 grams salted butter
- 1/2 cup desiccated coconut
- 1/2 cup brown sugar
For the Caramel
- 2 cups caster sugar
- 100 grams salted butter
- 1.5 cups lactose free thickened cream
- pinch salt
For the Chocolate Top
- 150 grams dark chocolate
- 1 tbsp coconut oil
Preheat the oven to 160 degrees Celsius fan forced, and line a square baking tin with grease proof paper.
In a large mixing bowl, melt the butter for the base in the microwave. Once melted, add the flour, coconut and brown sugar and stir to combine into a dough.
Press the dough into the baking tin and bake for around 10 minutes until golden brown.
While the base is cooking and cooling, place the caster sugar in a saucepan and melt it over a low-medium heat.
When the sugar has melted down and started to become golden, add the butter. The mixture will bubble violently. You need to stir the mixture continuously until it no longer bubbles.
Sprinkle in the salt and slowly add the cream in the same way you did with the butter. Once again, it will bubble, so continue to stir.
Allow the mixture to thicken slightly and come to an amber colour before removing it from the heat. Pour it on top of the biscuit base. Place the baking tin in the fridge – the caramel will continue to thicken as it cools.
When the caramel has set enough, melt the dark chocolate and coconut oil together in the microwave. Pour it over the caramel and return the slice to the fridge to set.