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Dairy-free chocolate caramel slice
Dairy-free chocolate caramel slice
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Prep Time:
260 minutes
Cook Time:
55 minutes
Total Time:
315 minutes
Decadent dairy-free caramel slice made with sugar and coconut milk for a rich and gooey treat.
Ingredients:
  • 250.00 ml plain flour
  • 90.00 gm brown sugar
  • 42.50 gm desiccated coconut
  • 125g Nuttelex spread, melted
  • 200g dark compound chocolate, chopped (see notes)
  • 18.40 gm vegetable oil
  • 2 x 400ml cans coconut milk
  • 215.00 gm caster sugar
  • 45.00 gm brown sugar
  • 50g Nuttelex spread
Instructions:
  • Turn on the oven to 180°C fan-forced. Grease a 3cm-deep, 18cm x 28cm slice pan, then line the base and sides with baking paper, leaving a 2cm overhang above the edges of the pan.
  • In a bowl, combine flour, sugar, coconut, and Nuttelex. Press mixture into the base of the prepared pan and bake for 15 minutes or until lightly golden. Allow it to cool before serving.
  • Prepare the caramel filling: In a large, heavy-based saucepan, combine coconut milk and caster sugar over medium heat. Stir frequently until the mixture simmers. Lower the heat and continue to simmer and stir for 40 minutes, or until the mixture thickens and coats the back of a wooden spoon, similar to thick custard. Remove from heat.
  • Combine brown sugar and Nuttelex in the caramel mixture and heat over medium heat until simmering, stirring constantly. Reduce heat to low and continue cooking, stirring constantly for at least 8 minutes until the mixture thickens and pulls away from the sides of the pan. It should be very thick to ensure the slice sets properly. Quickly pour the mixture over the base in the pan, smooth the top, then refrigerate for 10 minutes.
  • In a microwave-safe bowl, combine chocolate and oil. Microwave on HIGH (100%), pausing to stir halfway through, until smooth and well combined, about 30 seconds to 1 minute.
  • Drizzle the luscious chocolate mixture over the decadent filling. Allow it to chill in the fridge for 4 hours until firm. Cut into 24 delightful pieces and enjoy.

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