Thursday, July 21, 2011

caramel slice


These will rock you into diabetic shock like no other recipe on this site. I made these cuties for my first bake sale and they went so quickly I barely managed to get a shot of the last one!


1 cup flour
1/4 cup (packed) golden brown sugar
1/2 cup dessicated coconut
1/3 cup nuttelex
Pinch of salt
1 x tin of soy caramel condensed milk
60g copha, chopped
125g vegan chocolate


1. Preheat the oven to 180 degrees. Combine flour, brown sugar, coconut, nuttelex and salt to create the biscuit base dough then press into the bottom of a small slice pan ( recommends a 3cm deep, 28 x 18cm (base) lamington pan). Prick crust mixture with a fork and bake until golden, about 20 minutes. Cool completely.

2. Pour caramel condensed milk over the top of the biscuit base, smooth.

3. Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water (or microwave for 30 seconds). Stir until melted and combined. Pour over caramel evenly and pop in the fridge until set.

notes: Original recipe called for 1/2 a cup of butter for the base, its just too much for me. There were massive pools of oil, just felt it unnecessary. I would even go so far as to a 1/4 of a cup, you just need enough to bind the ingredients. I found this messy to cut up, I'm thinking about using a springform pan next time.

If you can't get to Radical Grocery you can get soy caramel condensed milk online (or at your local health food store hopefully). Any other helpful online Aussie stores guys?

The Vegan Store (Brisbane based)
The Cruelty Free Shop (Sydney based)
Vegan Online (Adelaide based)
Absolutely Gluten Free (Werribee)


  1. Oh Carla, this looks DIVINE!!!
    I'm gonna get Leilani to have a go at this (did I tell you that she is about to start a Cert 111 in hospitality (commercial cookery) soon and will be a qualified cook at 14 1/5 years old! Not even old enough to find work! haha)

  2. oh thats fantastic Tahn!! I did that when I was 19... very french traditional cooking though? I did sheeps brains and deboned whole chicken carcasses and stuff.. have you looked into what she will be learning?

  3. Its actually what kicked started me onto vegetarianism

  4. Yeah, I've talked to them. She will have to prepare meat and stuff, but she does not have to eat/taste it. They said there is way more cooking of other stuff than meat. It's a shame...but she won't get her cert 111 if she doesn't cook it - The world is not set up for vegans unfortunately :(

  5. cool! I guess eventually thats what I want to do... a vegan TAFE course! probably 10 years down the track but I've got my eye on it!

  6. This looks divine!!! I'm really in the mood to make these, but is there a way to get around the caramelized soy milk, or a different method of using a vegetable shortening, or none at all? Are there other, cheaper products on the market, or substitutes? Mostly I'm wondering about how to make the caramel filling, for I think I can just whip up a chocolate icing. As well, for your non-Aussie recipe lovers, some brands you use are not well known to others, and some clarification of your products could be useful.
    But I can't wait to try these out!

    1. Hi Alyssa,

      Thanks so much! Where do you live? The soy condensed milk "soy milke" is European, here is a link to it on

      I honestly don't know any other way you could make such a thick caramel sauce... potentially by making caramel sauce with thick coconut cream then thickening it up with arrowroot or something. Let me know if you find another way!


    2. I am currently in New Zealand, but I am from the States. I'll look into it and see what I can do with the ingredients I have. But I am really craving some caramel squares.

      Thanks so much!


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