Baking and desserts

Caramel slice

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Base 250g (1 pack) Nice biscuits 2-3 tbsp dairy free butter/margarine (I used olivani) Caramel 100g dairy free butter/margarine (olivani) 100g brown sugar 320g can coconut condensed milk (I assume soy condensed milk would work the same) 1tsp agar powder Boiling water Chocolate ~80g dark chocolate 1 tbsp coconut oil


Blend nice biscuits, add olivani 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 chill While base is chilling, put olivani 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 olivani 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, pour over base and put back in the fridge to chill for an hour After the slice has been chilled for an hour, put chocolate and coconut oil in a bowl over a boiling pot of water - Stir until fully melted 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)

Source: Sarah McBride