Low Fructose Salted Choc Caramel Slice Recipe

Low Fructose Salted Caramel Slice Recipe.

You know the original merrymaker paleo salted caramel slice recipe is all kinds of epic… and if you like things SUPER sweet… you should totally make that one.

Here’s a fun fact… THAT caramel slice is the most popular recipe on our site and we totally love seeing your drool worthy pictures pop up on social media every day! Don’t forget to #themerrymakersisters so we don’t miss it!

  Low Fructose Salted Choc Caramel Slice Recipe  

We LOVE this recipe so much we even made a RECIPE tutorial video to show you just how easy peasy it is to make!! 


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The thing with the original recipe is that it’s choc-a-block packed with dates and maple syrup so this means it’s pretty high on the fructose radar. Most of you know it ain’t the healthiest of delicious treats! We even put a merrymaker warning on the recipe, as it must not be consumed in one sitting!

Low Fructose Salted Choc Caramel Slice Recipe

Well… we heard ya! And we are delivering the goodies! We HAD to make a low fructose salted choc caramel slice! ANNNND… WE DID!

This recipe is not 100% paleo because it uses rice malt syrup. But you know what? We’re not exactly fussed because dates are paleo and they aren’t really all that healthy! Ahhh… confused much. Us too! We wrote more about natural sweetener confusion and it’s kinda funny!

If you’re wondering how we got the caramel flavour minus the dates and with no coconut sugar or maple syrup … it’s the ghee! OH EM GHEE how we love ghee! We get the best kind from Primal Collective. Seriously, deliciousness in a jar and makes everything taste better! 

Low Fructose Salted Choc Caramel Slice Recipe

Anyway, we highly recommended you make this healthy salted caramel slice, we reckon it’s even better than the original. But it’s kinda addictive (we nicknamed it Salted Crack Caramel Slice) so make sure you invite people over when you make it or cut in to small portions and leave in the freezer.

Otherwise you will probably eat the whole damn thing in one day (oooops… totally speaking from experience… BIG oops… but we were in the middle of book launch week… and we like totally needed to eat the whole slice… because yeah… we just did).

Always merrymaking

Emma + Carla

Low Fructose Salted Choc Caramel Slice Recipe

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low fructose salted caramel slice
Serves 16
Prep Time
50 min
Total Time
50 min
Prep Time
50 min
Total Time
50 min
Stuff you need
    For the base
    1. 1 cup of your favourite nut (we used macadamias and almonds)
    2. 1/2 cup desiccated coconut
    3. 4 tbs. coconut oil
    4. Pinch of salt
    For the filling
    1. 1/2 cup coconut oil
    2. 1/3 cup tahini
    3. 1/3 cup rice malt syrup (you can swap to raw honey or maple syrup... how ever it will no longer be low fructose)
    4. 1/4 cup coconut milk (canned)
    5. 1/4 cup ghee (we use Primal Collective Ghee)
    6. 1 tsp. 100% vanilla extract
    7. Pinch of salt
    For the icing
    1. 1/2 cup coconut oil
    2. 3 tbs. raw cacao
    3. 1 tbs. rice malt syrup (or natural sweetener of choice - as above)
    Now what
    1. Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper, or we like to use a silicone mould.
    2. In a blender or food processor (we use our Vitamix) place all of the base ingredients.
    3. Whiz until a smooth butter forms.
    4. Transfer this in to the lined tin and spread out evenly, covering the entire base.
    5. Place in to the freezer.
    6. On to the filling (don't worry about rinsing your blender!).
    7. Place all of the filling ingredients EXCEPT, we said EXCEPT the rice malt syrup in to the blender.
    8. Blend on medium speed until super smooth.
    9. Now add the rice malt syrup and blend on LOW SPEED until smooth. You do not want the filling to heat as the rice malt syrup will separate.
    10. Place the filling on top of the base and smooth out the top.
    11. Place back in to the freezer.
    12. Rinse the blender.
    13. Now for the icing. Place all of the ingredients EXCEPT the rice malt syrup in to your blender and blend on high until smooth.
    14. You don't need to melt the coconut oil first as the friction from the blender will slowly melt it all together.
    15. Now add the rice malt syrup and blend on LOW SPEED until smooth.
    16. Spread the icing on top of the filling and place in to the fridge for about 30 minutes.
    17. Once set, slice and ENJOY! Holey deliciousness!
    Merrymaker tip
    1. We suggest you slice and freeze separate pieces then thaw out when it's time for low fructose salted caramel slice!
    The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/
     Sending HUGE LOVE to Optimoz for providing us with the ghee to create this AMAZEBALLS recipe! Read more about why and how we work with brands HERE!

    Comments 51

    1. Oh my gosh these look so amazing! My hubby loves caramel flavoured anything – I’ll definitely be making these for him! I’ve never cooked with ghee so that will be interesting.

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    2. Oooh can’t wait to try this!!! The little people in my house need to be low fructose so they’ll love a treat like mine

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    3. Hi Girls, I don’t have ghee at the moment, what can I use to substitute as I want to make it right now!! Thanks, Sarah

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        Hi Vicki, you could use extra coconut oil however the ghee creates the caramel flavour (so yum). You could also try using a different nut butter, but we haven’t trialled this. You could also use butter but … we are guessing you don’t want the ghee because of the dairy aspect?! Let us know what you do πŸ™‚ SO YUMMY!

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    4. Made this the other day and followed the instructions and ingredients used perfectly. It came out nothing like salted caramel and instead had a light coconut flavour, which would have been fine but that was overpowered by a very strong coconut oil taste…was not pleasant to eat. Am disappointed with how this turned out

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        Hi Monica! Seems like you need to add a little more ghee for your taste buds liking! πŸ™‚ We’ve had loads of positive feedback (as you can see from the other comments!) so it might be a personal preference! <3 e + c

    5. I made this last weekend and today I got a text from my boyfriend: ,,Omg your slice in the freezer is soooooooo good! I had two slices last night upon discovery, and I’m taking a slice to people at work to try as I talk it up to them all the time! We can sell it ;)” So yeah, diabetic boyfriend (and his brother) approved! πŸ™‚

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    6. Can I just say thank you thank you thank you for this recipe. I have more or less cut out all refined sugar but still probably get a little too much fructose in my diet as I have a really sweet tooth (dates, maple syrup and raw honey have been my recent best friends). I am so happy to have discovered this low fructose treat. It is so delicious and will be on very high rotation in my household. x

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        YAY Victoria aka @trainingforchocolate with totally drool worthy pics! We are so happy you love the recipe! We love it so much too… it is on extreme high rotation hehe. xxx

    7. Hi beauties!

      I’ve not seen ghee anywhere near me (except a really processed version in the supermarket – ew!) so will have to check out my health food shops for it. Until then, I’ve seen that you can substitute it with butter. Could you also use coconut oil or not so much? Butter is fine, just wanted to check! xx

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    8. This is really tasty. I made it with butter as I didn’t have ghee, but will have to get some for next time. My super fussy husband, who is always suspicious of my “healthy” treats, even said it wasn’t too bad πŸ™‚ Definitely a winner, thanks for the recipe!

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    9. Look forward to trying these out – it’s tough finding recipes that are fructose friends. BTW so you know, maple syrup is actually low fructose! Check out the Monash Uni FODMAP app for more details.

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    10. I’m not so into the taste of tahini. πŸ™ Any suggestions for leaving it out? Substitute nut butter maybe?

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    11. Made this today and it turned out really well πŸ™‚ thank you ladies! I used refined coconut oil (was afraid it might taste too coconut-oily otherwise) and ghee (for the first time, how delicious!). It def has a tahini taste, which I don’t mind, but next time I might do half tahini – half cashew butter to reduce it a little.
      I love how I can lick the spoon and bowl and it’s all healthy πŸ˜€ in fact, it’s a waste of fabulous ingredients not too! x

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    12. Hey girls! These will be perfect for my family for christmas, would unhealed Tahini be ok do you think? Which one did you guys use?

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    13. This looks to die for amazing!!

      Wondering if it’s possible to substitute the coconut oil with something else?? I can have other coconut products but not coconut oil. (Can’t do flax oil either. ). I can do olive oil but thought that may not be a great idea taste wise. .

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    14. I’m not a big fan of tahini, can I use something else?
      Also can I use xylitol instead of rice malt syrup as I’m trying to eat low carb, or does the recipe need the liquid of the rice malt?

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