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Dairy free caramel slice by the Free From Fairy. This decadent treat is made with wholegrain gluten free flour from the Free From Fairy. #glutenfree #dairyfree #vegan #vegancaramel #freefromfairy #chocolatecaramel #freefrom

Dairy free caramel slice

Gluten-free, Dairy-free, Nut-free, Egg-free but always check the ingredients you are using.
Course Snack
Keyword caramel, dairy free, dairy free caramel, gluten free, vegan
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 20
Calories 288 kcal
Author Vicki Montague - The Free From Fairy

Ingredients

  • FOR THE SHORTBREAD:
  • 250 g Free From Fairy gluten-free plain flour
  • 175 g dairy-free margarine or if you like the taste of coconut, 100g dairy-free spread and 75g softened virgin coconut oil
  • 60 g white sugar
  • FOR THE CARAMEL:
  • 225 g white sugar
  • 230 g golden syrup
  • 100 g dairy-free margarine
  • 2 tsp vanilla extract
  • 250 ml soya cream I used 'fresh' but I don't think it would matter if longlife
  • FOR THE CHOCOLATE
  • 200 g dairy free, sugar free dark chocolate melted
Metric - US Customary units

Method

  1. To make the shortbread base place all the ingredients into a food processor and process until a breadcrumb texture. Alternatively, rub the fat into the flour with your fingers and then add the sugar.
  2. Press the mixture firmly into the base of a greased loose bottomed 20cm square tin. Prick with a fork and cook in a pre-heated oven at 160 degrees (140 fan) for 35 - 40 mins until firm to touch and golden.

  3. Remove from the oven to cool while you make the caramel. Make sure the shortbread is cool before adding the caramel or it will seep into the shortbread!
  4. To make the caramel place the sugar, syrup and fat into a large saucepan over a low heat. Stir frequently until the sugar has all dissolved...if you use caster sugar it will take a bit less time than granulated!
  5. Once the sugar has dissolved, turn the heat up to medium and add the soya cream and vanilla extract.
  6. Stir continually once boiling, ensuring it doesn't stick on the bottom of the pan. Catch up with some TV you missed on the iplayer at the same time!!
  7. Boil for about 20 minutes. By this time the caramel should look like it does in my video above.
  8. Remove from the heat and immediately pour onto the shortbread.
  9. Ensure the caramel is completely cool before melting the chocolate, either in a bowl over boiling water, or in the microwave, checking and stirring every 30 seconds until melted.
  10. Pour the chocolate over the caramel and gently shake the pan to get an even covering. You can leave it smooth, or when partly set, run a fork over the surface to give it a 'roughled' look.
  11. Try not to eat all at once!

Recipe Notes

Nutrition data is for guidance only.

Nutrition Facts
Dairy free caramel slice
Amount Per Serving
Calories 288 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Sodium 91mg4%
Potassium 89mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 25g28%
Protein 1g2%
Vitamin A 530IU11%
Calcium 9mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.