Caramel Slice

Recipe by Sarah McBrideCourse: DessertCuisine: EuropeanDifficulty: Medium


Prep time


Cooking time




  • Base
  • 250g (1 pack) plain vegan biscuits

  • 2-3 tbsp dairy free butter/margarine

  • Caramel
  • 100g dairy free butter/margarine (olivani)

  • 100g brown sugar

  • 320g can coconut condensed milk (soy condensed milk would work the same)

  • 1tsp agar powder

  • Boiling water

  • Chocolate
  • 80g dark chocolate

  • 1 tbsp coconut oil


  • Blend biscuits, add plantbased butter and blend again – should be the consistency of damp sand
  • Line a tray with baking paper (I used a ~15cm square cake tin), press biscuit blend into tray with your fingers and refrigerate
  • While base is chilling, put butter and sugar into a nonstick pan and melt over a low heat, stirring constantly
  • Mix agar powder in a small glass with just enough boiling water to make it liquid
  • When butter and sugar are fully melted, add condensed milk and agar powder.
  • Bring to a rapid boil while stirring constantly and boil for 2 minutes
  • Allow caramel to cool slightly, then pour over base and put back in the fridge to chill for an hour.
  • After the slice has been chilled, put chocolate and coconut oil in a bowl over a boiling pot of water.
  • Stir until fully melted then pour chocolate over slice and spread to the edges – chill until chocolate has set
  • Note: When cutting I found it easiest to use a very sharp knife which I warmed by putting under warm water (and then drying before I cut it)

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