egm Dairy Free Chocolate Caramel Biscuits - Fun With Allergy Kids

Dairy Free Chocolate Caramel Biscuits

baking | August 12, 2018 | By

Dairy Free Chocolate Caramel Biscuits

These Dairy Free Chocolate Caramel Biscuits are super easy and a bit of a cheat recipe…but they taste a lot like Toffee Pops! They are dairy, egg, nut and gluten free.  So so good.  I really only made them because I had a wee bit of caramel left from another recipe and I was thinking of a way to use it up so it didn’t get wasted.  GREAT INVENTION.  I have played around with dairy free caramel a bit over the last year, and I highly recommend you follow the recipe by making a sugar caramel first then adding the coconut condensed milk.  Without this step (i.e., just boiling or baking the condensed milk until caramel), it is very sticky and gooey and hard to work with.  It’s still sticky and gooey like this, but it’s GOOD sticky and gooey, and much easier to work with and pleasant to eat.  You can also cut it into slices once it’s baked, which I found hard to do before coming across the caramel first step.

Dairy Free Chocolate Caramel Biscuits

Dairy Free Chocolate Caramel Biscuits

Dairy Free Chocolate Caramel Biscuits


  • Base:
  • 1 pack of chocolate gluten, egg and dairy free biscuits (we used Leda Choculence biscuits)
  • 2 Tablespoons melted dairy free Margarine (we used Sunrise)
  • Caramel Filling: (you probably won't need all of this)
  • 1 tin coconut condensed milk
  • 200g sugar
  • Coating:
  • 1 packet dairy free chocolate melts (We used the Pams brand)
  • 1 Tablespoon coconut oil (or any plain flavoured oil is fine)


  1. Make the caramel filling then let cool.
  2. To make the caramel filling, place the sugar in a pot with 2 Tablespoons of water. Boil until a golden caramel colour then pour all the coconut condensed milk in at once (be careful as it can splash up). Whisk until combined. If there are lumps of caramel, cook over a low heat whisking continuously for up to 5 minutes. Leave to cool.
  3. To make the base: blend the biscuits in a food processor and add the margarine slowly until it starts to come together. Pack into muffin tins. (I used silicon cupcake cases). Freeze until set.
  4. Add a spoonful of caramel filling and spread over the bases. Return to the freezer until ready to coat.
  5. Melt the chocolate and coconut oil together. Take the chocolate biscuits and caramel out of their tins/moulds and dip each one in chocolate with a fork.
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