Caramel Slice



250g (1 pack) Nice biscuits

2-3 tbsp dairy free butter/margarine (I used olivani)


100g dairy free butter/margarine (olivani)

100g brown sugar

320g can coconut condensed milk (I assume soy condensed milk would work the same)

1tsp agar powder

Boiling water


80g dark chocolate

1 tbsp coconut oil



Blend nice biscuits, add olivani and blend again – should be the consistency of damp sand

Line a tray with baking paper (I used a ~15cm square cake tin), press biscuit blend into tray with your fingers and refrigerate

While base is chilling, put olivani and sugar into a nonstick pan and melt over a low heat, stirring constantly

Mix agar powder in a small glass with just enough boiling water to make it liquid

When olivani and sugar are fully melted, add condensed milk and agar powder.  Bring to a rapid boil while stirring constantly and boil for 2 minutes

Allow caramel to cool slightly, then pour over base and put back in the fridge to chill for an hour.

After the slice has been chilled, put chocolate and coconut oil in a bowl over a boiling pot of water.  Stir until fully melted then pour chocolate over slice and spread to the edges – chill until chocolate has set

Note: When cutting I found it easiest to use a very sharp knife which I warmed by putting under warm water (and then drying before I cut it)



Source: Sarah McBride