Caramel Slice

Caramel Slice



250g (1 pack) Nice biscuits

2-3 tbsp dairy free butter/margarine


100g dairy free butter/margarine (olivani)

100g brown sugar

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

1tsp agar powder

Boiling water


80g dark chocolate

1 tbsp coconut oil


* Blend nice biscuits, add plantbased butter 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 butter 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 butter 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