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!

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