Vegan Caramel Slice
Caramel slice is one of those disgracefully delicious, insanely addictive and deliriously sweet desserts that only psychopaths don't enjoy. I recently came across a new soy based condensed milk, and knew (for better or worse), I had to create a vegan caramel slice. It turned out amazingly well, and now I'm faced with the great challenge of not eating a piece of breakfast every morning. I hope you love it, too.
Ingredients for the base
- 75g plain flour
- 45g brown sugar
- 25g desiccated coconut
- 1 tbs rolled oats
- 60g butter, melted
Ingredients for the filling
- 330g soy condensed milk
- 20g butter
- 2 tbs golden syrup
Ingredients for the topping
- 100g chocolate
- 1 tsp oil
- 1/8 tsp salt, optional
Instructions for the base
- Preheat oven to approximately 180 degrees Celsius and line a small rectangular baking tray with baking paper.
- In a food processor, blitz flour, sugar, coconut and oats until mixture resembles coarse breadcrumbs.
- Add butter and blitz until mixture comes together.
- Press mixture into prepared tray and bake for 15 minutes, or until mixture starts to brown.
- Remove tray from oven and leave to cool.
Instructions for the filling
- Combine condensed milk, butter and syrup in a small pan over a low heat, until smooth and just starting to bubble.
- Pour mixture over cooling base, and place back in the oven to cook for approximately 20-30 minutes, or until mixture is bubbling.
- Remove from oven and leave to cool for 10 minutes.
Instructions for the topping
- Melt chocolate, then mix with oil and salt and pour over caramel mixture.
- Place in the fridge to set for at least 2 hours.
- Cut into pieces and serve!