Very Vegan Caramel Slice
(MAKES 16–20)
Some of my mates are vegan or lactose intolerant, so I wanted to create a version of everyone’s favourite treat that they could enjoy. While I always believe in options, there is no substitute for the tinned sweetened condensed coconut milk in this recipe – replacing it may change the structure of the caramel and cause it to curdle.
Ingredients CHEWY SHORTBREAD BASE
2 cups (300 g) plain (all-purpose) flour
½ cup (45 g) desiccated coconut
⅔ cup (150 g) vegan butter or margarine
½ cup (60 g) icing (confectioners’) sugar
Pinch sea salt
1. Preheat the oven to 180°C (350°F) fan-forced. Grease a 20 cm (8 inch) square cake tin, 6 cm (2½ inches) deep, and line with baking paper so that the paper creates a collar around 5 cm (2 inches) higher than the cake tin – this will help you lift the slice out later.
2. Add all the ingredients and 1 tablespoon water to a food processor and blitz until combined. The mixture should stick together when it is pinched between two fingers. Add a little more water if the mixture is too crumbly or more flour if it’s too soft.
3. Firmly press the base mixture into the tin. Bake for 10 minutes, or until slightly golden.
CARAMEL FILLING
640 g (1 lb 7 oz) tinned sweetened condensed coconut milk
280 g (10 oz) vegan butter or margarine
½ cup (110 g) firmly packed dark brown sugar
2 teaspoons rice malt syrup
1 teaspoon vanilla bean paste
1. Place all the ingredients into a saucepan and heat over medium– high heat. Simmer, stirring constantly, for 15 minutes, or until the caramel is a deep golden brown colour and has reached 120°C (235°F) on a candy thermometer. If you are unsure, just cook the caramel until thickened and whisk to emulsify any split oil back into the caramel.
2. Pour the caramel into the tin and set aside in the refrigerator for at least 2 hours, or until the caramel is firm to the touch.
CHOCOLATE TOPPING
210 g (7½ oz) vegan chocolate, roughly chopped
3 tablespoons (45 g) coconut oil, melted, or unflavoured vegetable oil
1. Put the chocolate and coconut oil in a clean, dry, heatproof bowl over a saucepan of just-simmering water (the water should not touch the base of the bowl). Gently stir with a silicone spatula until melted. Pour the melted chocolate on top of the caramel layer and return the slice to the refrigerator to set.
2. To serve, pull the baking paper up to remove the slice from the tin. Use a sharp knife to cut it into squares or rectangles.
Storage
This slice can be stored refrigerated in an airtight container for up to 2 weeks or in the freezer for up to 1 month.
Ingredients (makes 10 cakes)
160 g Cuvée Grand Cru 75% Extra Dark Chocolate
185 g butter
310 g eggs
190 g caster sugar
80 g plain flour
Butter & plain flour for your pudding dishes
Break the chocolate into small pieces, roughly the size of five cent pieces or smaller and place them into a bowl add the butter into a sauce pan or small pot and melt it on the stove until just before boiling point
Pour the hot butter over the chocolate bits and leave it to melt for 1-2 minutes before thoroughly combining with a whisk
Crack your eggs, combine them with the sugar and whip both in a kitchen mixer until it forms soft peak.
Fold in the sifted flour, cover the mix with plastic wrap and set its aside in the refrigerator, ideally overnight but for at least 8 hours.
Prepare your pudding dishes by brushing them thin and evenly with some melted butter and dusting them with plain flour.
Using a piping bag or large spoon, fill the pudding mix into your prepared pudding dishes, about 4/5 to the rim
Bake the puddings at 180°C for approx. 6-8 minutes, the outer should be just baked and the centre still quite gooey
Un-mould your puddings directly onto a plate and serve them whilst they are still hot
Nothing is more disappointing than a lava cake missing the lava! To make sure you don’t overcook yours, watch for the cakes still looking kind of wet in the middle and de-mould them straight after baking.