RECIPE | Two Raw Sister's Anzac Caramel Slice

RECIPE | Two Raw Sister's Anzac Caramel Slice
This Anzac weekend we are sourcing our baking inspiration from the Two Raw Sisters @tworawsisters. These Christchurch based beauties have a passion for creating plant powered recipes that are easy, delicious and healthy. This week we are baking their Anzac Cookie Caramel Slice - how yum!
" ANZAC cookies have always been a big favourite. This slice is so easy to make and oh so delicious. ANZAC cookie dough baked into a base, topped with a condensed milk caramel and set till firm and chewy. This is our new favourite slice to have stored away in the freezer for an after dinner treat or 3pm pick me up. "
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Serves 10



Anzac Base:

1 cup rolled oats 

1 cup shredded coconut 

3/4 cup spelt flour 

1/2 tsp baking soda

1/2 cup coconut oil, melted 

1/4 cup maple syrup 

3 tbsp coconut sugar 

2 tbsp boiling water 



480g plant based or dairy condensed milk

1/4 cup coconut sugar

3/4 cup coconut oil





Preheat the oven to 190 C and line a slice tin with baking paper.

Add all of the ANZAC base ingredients to a bowl and mix until well combined.  Place the mixture into the lined tin and evenly press flat. Put in the oven to bake for 15 minutes. 

For the caramel, add the condensed milk and coconut sugar to a pot and bring to the boil whilst mixing. Once at a boil, bring it down to a medium heat. Leave to simmer for 10-15 minutes, stirring occasionally. Finally, add the coconut oil and whisk until well combined.

Once glossy and thick, pour the caramel over the cooked ANZAC base and place in the freezer to set for 2 hours. 

Once set, cut into squares and store in an airtight container in the freezer for up to 2 months. 



We hope you enjoy this recipe! Don't forget to tag us @MARLOWSTORE and the @TWORAWSISTERS on Instagram if you make it, we love to see your baking.



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