Go Back Email Link
+ servings
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 & Vegan)

Gluten-free, Dairy-free, Nut-free, Egg-free but always check the ingredients you are using.
4.75 from 8 votes
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings 20
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

Instructions
 

  • 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.
  • 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.
  • 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!
  • 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!
  • Once the sugar has dissolved, turn the heat up to medium and add the soya cream and vanilla extract.
  • 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!!
  • Boil for about 20 minutes. By this time the caramel should look like it does in my video above.
  • Remove from the heat and immediately pour onto the shortbread.
  • 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.
  • 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.
  • Try not to eat all at once!

Notes

Nutrition data is for guidance only.

Nutrition (Approx)

Calories: 288kcal | Carbohydrates: 37g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Sodium: 91mg | Potassium: 89mg | Fiber: 1g | Sugar: 25g | Vitamin A: 530IU | Calcium: 9mg | Iron: 1.4mg