Low Fat Caramel Slice

Low Fat Caramel Slice


Servings 12
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.3 based on 7 ratings.


  • 1 cup Dried Apricots
  • 1/3 cup Plain Flour, Sifted
  • 1 tbsp Cocoa
  • 1/3 cup Desiccated Coconut
  • 2 tbsp Brown Sugar
  • 2 Eggs
  • 400 ml Milk
  • 2 tbsp Golden Syrup
  • 120 g Dark Chocolate (chopped)

Nutrition Information

Qty per
39g serve
Qty per
Energy 320cal 822cal
Protein 0.76g 1.96g
Fat (total) 3.03g 7.79g
 - saturated 2.71g 6.96g
Carbohydrate 32g 81g
 - sugars 28g 72g
Dietary Fibre 0.86g 2.22g
Sodium 61mg 158mg

Nutritional information does not include the following ingredients: Eggs, Milk, Golden Syrup, Dark Chocolate

Please Note - Nutritional information is provided as a guide only and may not be accurate.

We all love the traditional Caramel Slice, but it is so full of sugar and fat!  Here is a slightly healthier version – with all the taste and less than half the fat!

Recipe submitted by Anita Farmer


  1. Preheat the oven to 180 degrees.

  2. Line a lamington tin with baking paper and set aside.

  3. Put the apricots or dates into a food processor and process until almost pureed.

  4. Add the flour, cocoa, coconut and sugar and process until just combined.

  5. Separate the yolks from the whites.

  6. Place the egg whites in a bowl and using an electric mixer, beat until soft peaks form.

  7. Fold the fruit mixture into the beaten egg whites.

  8. Press the mixture into the bottom of the lamington tin.

  9. Use a smooth drinking glass on its side to roll the mixture to get an even layer.

  10. Bake the biscuit base for 10 minutes.

  11. Meanwhile, in a small saucepan combine the skim condensed milk and golden syrup over medium heat and cook stirring constantly for 5 - 7 minutes or until the mixture thickens slightly and becomes a golden colour.

  12. Turn off the heat and allow the mixture to cool for a few minutes before beating in the egg yolks with a whisk.

  13. Spread the caramel mixture over the biscuit base.

  14. Reduce the oven temperature to 150 degrees and bake for 12 minutes.

  15. Remove and allow the slice to cool to room temperature and then refrigerate until firm.

  16. Melt the chocolate in the microwave until smooth and glossy.  

  17. Pour over the caramel slice and use knife to evenly spread the mixture.  Place back in the fridge for the chocolate to set and serve immediately.

  18. This caramel slice will keep in the fridge covered for up to five days.

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age...Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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