Chocolate Caramel Bars
For the base
  • 500g /17.5oz dark chocolate
  • 6 eggs (separated)
  • 250g/9oz coconut oil
  • 1 tsp vanilla
  • 1 tbsp sugar
For the caramel
  • ½ cup coconut oil
  • ½ cup sugar
  • 1 cup coconut cream
  • ½ tbsp gelatin
For the ganache
  • ½ cup coconut cream
  • 150g /5oz dark chocolate
For the base
  1. Preheat oven to 350°F/180°C.
  2. Chop chocolate into the top of a double boiler and add the coconut oil.
  3. Place over simmering water and melt. Add the vanilla and remove from the heat then quickly stir the egg yolks into the chocolate.
  4. Beat egg whites in a bowl until stiff but not dry.
  5. Beat in the sugar a little at a time until stiff peaks form.
  6. Stir 2-3 tbsp of meringue into the chocolate then gradually fold the chocolate into the meringue.
  7. Turn into a greased and lined 17.5 x 27.5cm/7” x 11” baking tin and bake for 20 mins.
  8. Remove from oven and cool.
For the caramel
  1. Dissolve the gelatin in a little very hot water
  2. Place the oil and sugar in a saucepan and bring to the boil.
  3. Boil until it reaches the soft ball stage. (Drop a little into a glass of cold water and see if it forms a ball of set caramel).
  4. Remove immediately from the heat.
  5. Add the cream slowly so it doesn’t splatter.
  6. Beat until the caramel is smooth.
  7. Add the dissolved gelatin and beat again to incorporate it.
  8. Pour the caramel onto the cooled base.
  9. Place in the fridge to set.
For the ganache
  1. Heat the coconut cream gently in a saucepan.
  2. Break up the chocolate into smallish pieces and place in a heatproof basin.
  3. Pour the hot cream over the chocolate and let it stand for a while.
  4. Stir vigorously to a smooth paste.
  5. Spread the chocolate ganache over the set caramel.
  6. Place in the fridge to set.
  7. When set, remove from the tin and cut into bars.
Recipe by The Low Fodmap Diet at