Skin Food - Monique Took's Salted Caramel Slice Recipe

Skin Food - Monique Took's Salted Caramel Slice Recipe

Keeping in theme with Acne Awareness Month, we're sharing Monique Took's Skin Food Salted Caramel Slice Recipe. Yummm!

Monique Took is an Acne Educator, helping to heal acne naturally, she's all about acne positivity and real skin only. 

We all need a little sweetness in our lives, and if you’re acne prone you should NEVER have to go without!!⁠

It's is completely gluten free, dairy free and refined sugar free (vegan friendly too) so that you don’t have to worry about the dairy causing your skin to freak out. ⁠

SALTED CARAMEL SLICE - Gluten Free, Refined Sugar Free, Vegan

For the shortbread base:⁠
• 1 ½ cups almond flour (blanched)⁠
• 3 tablespoons melted coconut oil⁠
• 2 tablespoons pure maple syrup⁠

For the salted caramel:⁠
• 1/2 cup tahini⁠
• 1/4 cup pure maple syrup (if you like it a little sweeter you can make this 1/3 cup)⁠
• 1/3 cup coconut oil⁠
• 1 teaspoon maca powder (optional)⁠
• 1/2 teaspoon sea salt⁠

For the chocolate layer:⁠
• 80g 70% dark chocolate⁠
• 1 tablespoon coconut oil⁠
• Flakey sea salt for sprinkling⁠

1. Preheat oven to 180degrees. Line an 8x8 inch square baking tray with baking paper.

Tip: You need to make it square or the base is too thin. if you don’t have a square pan just fill a rectangular baking pan to make a square (what I did)⁠

2. Mix the almond flour, coconut oil, maple syrup and salt in a bowl. Add to baking tray and use your fingers to evenly press down into the pan. Bake for approx 10 minutes until golden brown. Allow crust to cool before adding caramel.⁠

3. To make the salted caramel: Add the tahini, coconut oil, maple syrup and sea salt into a bowl and mix together until all smooth (if your tahini is clumpy you might need heat it together in a saucepan for 2 minutes. Then pour over the shortbread base.⁠

4. Place in the freezer for at least 30 minutes until the caramel is hard⁠.

5. Now make the chocolate layer: Add the chocolate and coconut oil to a saucepan over low heat until melted together. ⁠

6. After the 30 minutes of freezer time, pour the chocolate over the caramel layer using a spatula to distribute. Sprinkle the flaky sea salt over the top. The place in fridge for an hour until chocolate is completely hardened.⁠

7. Remove from freezer and cut into squares. Store them in the fridge until ready to serve so they don’t melt. ⁠

Enjoy your sweet treat!

All recipe and content credit goes to Monique Took

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