Guest blogger Jesse here sharing this delicious Gluten Free Coconut Caramel Crunch Slice! You see I was tasked with creating a sweet treat for The Naughty Dietitian’s work colleagues, so I thought a good old fashioned slice might do the trick. Golden syrup makes any dessert amazing, and combined with coconut, you can’t go wrong.
This slice combines a buttery coconut biscuit base with a sweet caramel filling, and is finished off magnificently with a sweet crunchy topping. Hope you enjoy!
P.S. If you prefer the more traditional Caramel Slice, how about trying my Dark Chocolate Salted Caramel Slice (Gluten free).
Last week I had the urge to bake some new treats, but I didn’t have a lot of time so I decided on this Gluten Free Coconut Ice Slice. It only took 45 minutes to make from start to finish and has a great balance of flavour with the coconut ice topping and biscuit base.
Do you have a go-to recipe when you’re running short of time?
Thanks for reading,
The Naughty Dietitian!
Growing up my mum made this chocolate and peppermint slice she called Peppermint Log and ever since I have loved peppermint chocolate. The slice is normally made with Arnott’s Chocolate Ripple biscuits, so being on a gluten free diet for the over 10 years meant no peppermint log for me.
So I decided to rectify the situation and made my a gluten free version of the slice which turned out perfectly. If you like chocolate and peppermint you will love this recipe, but I will warn you it’s addictive…
Thanks for reading. Hope you have a lovely weekend.
In my family these Gluten Free Chocolate Coconut Balls are known as “Nothings” but you might know these bite size treats as Rum Balls or Golf Balls? They only require 4 ingredients and don’t require any baking which always makes for a great recipe!
They are often made when my family get together to celebrate a Birthday or Christmas. The problem is they always seem to disappear from the table. So these days we make a separate batch for my brother so everyone else gets to enjoy them too!
With thanks to my wonderful Nan and sister for the original recipe I modified to be Gluten Free.