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THE LENTIL DIARIES

Caramel Slice

4/5/2017

4 Comments

 
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!!
4 Comments
Lyndle
14/7/2018 03:32:40 pm

I’m so excited. Just came across your blog. I’m in Melbourne too. Have tried a couple of caramel slice recipes but they haven’t worked so I’m excited to try yours as I know I can get the exact ingredients you used. Looks like yuh have some wonderful recipes to try!!!

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Tracey
15/7/2018 08:28:22 am

Hi Lyndie!! I used to make these all the time very successfully - but I made a batch a couple of days ago and the caramel didn't behave at all. I haven't had chance to work out why yet. All I can think is maybe the condensed coconut milk might vary batch to batch like coconut cream does sometimes. It tasted great but didn't hold its shape quite as well as it has in the past. Let me know if you try it. I'm thinking maybe take the caramel a little further with the cooking. 😊😊💚💚

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Rosie
1/5/2019 09:58:51 am

I've made this gluten free because my mum is and that's the only flour she had in her pantry. This recipe is so simple (considering it's a caramel slice) and my caramel turned out beautifully!
I only wish I'd added coconut oil or something to the chocolate though because it's super hard.
For anyone interested, we used white wings gf flour and I added baking powder

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Tracey
1/5/2019 02:21:01 pm

Rosie I'm so happy they worked for you and especially that they worked GF too. Grear idea about the choc topping. The ones I used to have as a youngster always had the hard layer of choc but I think that was just my personal preference. Every recipe has room for change and a personal twist on it. Thank you 💚💚

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    Author

    I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.

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