Dairy free caramel slice: chewy dairy and egg free chocolate caramel slice
Probably the one thing I really love is chocolate caramel slice and until I found coconut condensed milk recently I had shelved it into that list at the back of my mind..the “things you miss most about dairy list”. Then someone told me it wasn’t possible to do it with coconut condensed milk…and I just love a challenge haha. A few words of warning: 1.if you have my level of self-control, you will eat the entire lot in 2 days. 2. It isn’t like a traditional caramel slice: think much oozier and chewier…but in my mind that’s a good thing! 3. There is nothing healthy about this and I am completely unapologetic about that fact because it tastes and looks sensational.
- 1 packet egg and dairy free vanilla biscuits (I use the Budget range in NZ)
- 75-100g softened (as in nearly melted) dairy free margarine (I use Sunrise)
- 2 x 400g tins coconut condensed milk
- 1/2 cup brown sugar
- 2 heaped tablespoons golden syrup
- 200g dairy free chocolate (I use Whittakers 72%)
- 150ml milk alternative (I use Alfalite but soy/rice/almond etc is fine)
- 75 ml sugar syrup (50g sugar, 25 ml water, boiled together then cooled completely)
- 1 Tablespoon of softened dairy free margarine
- Blitz the biscuits to a fine crumb in a food processor (or bang with a rolling pin in 2 plastic bags), then slowly add the margarine until it comes together and isn't crumbly. Press into a square tin lined with baking paper and refrigerate until the filling is ready.
- Place all the ingredients in a pot and bring to the boil. Boil for 9 minutes, whisking continuously. Pour over top of the biscuit base and bake at 175 degrees Celsius for 10 minutes. It should be golden brown but not burned at all on the top. If not, cook it for a wee bit longer. Cool completely then refrigerate for 2 hours.
- Break the chocolate into small pieces. Bring the milk to the boil, then add the chocolate. Whisk until the chocolate is completely melted then add the margarine and sugar syrup. Whisk until fully incorporated. Pour over top of the filling (you may not need all of it, it will last in the fridge for a few days), spread over with a palette knife or spoon and place back into the refrigerator until set.
- This can be made gluten free by crushing up gluten free biscuits for the base 🙂
- If you can't locate dairy and egg free biscuits for the base, you can make shortbread cookies (like in this recipe:http://billjohnson.nz/allergykids/2016/02/14/valentines-day-heart-cookies/) and crush them.
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