Vegan Caramel Slice

MAKES 16 SLICES FROM ONE TRAY

Ingredients

BASE:

• 250g Flour

• 52g Icing Sugar

• 153g Nuttelex (Vegan Margarine)

• 10g Water

FILLING:

• 1kg Barker’s Professional Caramel-Vegan Filling

TOPPING:

• 210g Vegan Chocolate (Roughly Chopped)

• 45g Coconut Oil

Method

1. Preheat the oven to 180˚C.

2. Line a 23 x 23cm baking tin with greaseproof paper.

3. Place all of the base ingredients into a bowl fitted with a paddle. Mix on slow speed until all the ingredients start to combine.

4. Spread the dough evenly across the base of the tin and smooth with a scraper.

5. Bake for approximately 12 minutes.

6. Once the pastry has completely cooled, top with Barker’s Professional Caramel-Vegan Filling and smooth the top of the caramel with a pallet knife. Leave to firm up in the fridge for at least 3 hours.

7. In a double boiler bowl, melt the vegan chocolate and coconut oil together. Once melted, remove from the heat and pour over the slice. Refrigerate for another hour.

8. Cut with a hot knife and decorate as desired.

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