Servings: 60 to 70

Pineapple Mixture: subheading: Pineapple Mixture:
500ml Full Cream 500ml Full Cream
100g Butter 100g Butter
3 tsp Pineapple Essence 3 tsp Pineapple Essence
1 tsp Yellow Food colouring 1 tsp Yellow Food colouring
1 tbsp Queens Sugar-free maple Syrup 1 tbsp Queens Sugar-free maple Syrup
1 tbsp Clear Fiber Syrup 1 tbsp Clear Fiber Syrup
¾ Cup Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Powdered Monk Fruit or Allulose Stevia Powdered ¾ Cup Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Powdered Monk Fruit or Allulose Stevia Powdered
 
Chocolate Coating: subheading: Chocolate Coating:
100g 1 bar Lindt Excellence Chocolate Block Cocoa 90% 100g 1 bar Lindt Excellence Chocolate Block Cocoa 90%
2 tbsp Coconut Oil 2 tbsp Coconut Oil

Making the Caramel Pineapple: subheading: Making the Caramel Pineapple:
Combine in a pot the 500ml Full Cream, 050g Butter, 3 tsp Pineapple Essence, 1 tsp yellow Food colouring
1 tbsp Queens Sugar-free maple Syrup, 1 tbsp Clear Fiber Syrup, ¾ Cup Erythritol with Stevia Sweetener Powdered, stir it well so it doesn't burn on the bottom of the pan.
Cook these ingredients on medium heat to create your caramel.
It will take about 30 mins for the caramel to start to thicken, cook for about 1 hour, so be patient and wait for it to thicken!
(It has to be really thick before taking it off the heat.
Stir a lot, more so in the last 30 minutes, once it's thickening, keep stirring until you are happy with it.
Line a 20" square tin with baking paper, pour the mixture into the tin, make it nice and level then place in the fridge to set, and leave it overnight to set firm.
Once set, take out of the fright, take the mixture out of the tin and remove the baking paper, cut 1-inch slices, then cut the slices into 2-inch rectangles like in the photos.
Chocolate Coating: subheading: Chocolate Coating:
In a 2-pot system, (pot with some water in with a heatproof bowl on top to melt the chocolate in)
When the pineapple lumps are set, make your chocolate coating: break up the 1 bar Lindt Excellence Chocolate Block Cocoa 90% and combine with 2 tbsp coconut oil.
Once melted, stir will let it cool for about 20 minutes before coating the pineapple pieces.
Adding the chocolate Coating: subheading: Adding the chocolate Coating:
Dip the pineapple lumps into the chocolate using a fork, then place on a wire rack or baking paper.
Place in the fridge to set, Once firm, Cut and serve, enjoy!
I store my caramel slice in an airtight container in the fridge!

20cm x 20cm Pan Needed for this recipe.  20cm x 20cm Pan Needed for this recipe.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves