Irresistible teatime treats...
Who could say no to buttery, crumbly pastry covered in chewy caramel and blanketed in thick dark chocolate. These are so easy to make and so good to eat.
Ingredients for the base
1 cup SR flour
1/2 cup almond meal
1/2 cup shredded coconut
1/2 cup sugar
125g melted vegan butter
Ingredients for the caramel layer
320g coconut condensed milk
5 tbsp golden syrup
2 tbsp coconut oil
Pinch of salt
250g plain chocolate to finish.
Preheat your oven to 180C.
Firstly, blitz up the flour, almond meal, coconut and sugar in a food processor or similar and add in the melted butter. Once combined, press into a lined 9 x 9" tin or similar. Bake for 10 to 12 minutes until golden. Pop into the fridge to firm up while we get on with the caramel.
Place the condensed coconut milk, syrup, coconut oil and salt into a small pan and bring to the boil, stirring continuously. Lower the heat and simmer for ten minutes, stirring all the time. The caramel will change to a rich golden colour. If you want a more chewy caramel, take it a little further, say another two or three minutes - but watch it like a hawk. You don't want the caramel to burn. Allow it to cool before pouring onto your biscuit base. Return the tin to the fridge to set the caramel.
Once the caramel has set, break up your chocolate and place it in a microwaveable bowl. Heat in the microwave in 1 minute bursts until melted. Carefully pour it over your caramel and return to the fridge for the final time. Allow to set firm before cutting into pieces. The size of the pieces is totally up to you!!