Vegan Gingerbread Caramel Slice
Delicious vegan caramel slice with gingerbread as the base. All topped with chocolate and homemade vegan gingerbread cookies, this caramel slice recipe is a festive twist on classic millionaires shortbread.
Servings 16
Calories 254kcal
Ingredients
Crust
- 1 ½ cups plain flour
- 3.5 oz vegan butter
- 2 tablespoons soft brown sugar
- 2 tablespoons molasses
- ¼ teaspoon sea salt
- 2 teaspoons ground ginger
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
Caramel
- 8.8 oz sweetened condensed coconut milk
- ¾ cup soft brown sugar
- 4.2 oz vegan butter
- ¼ cup cornflour (cornstarch)
- ½ teaspoon sea salt
- 1 teaspoon vanilla
Topping
- 5 oz vegan chocolate
- 2 tablespoons vegan butter
- ¼ batch vegan gingerbread cookies crushed
- 4 gingernut biscuits optional
Instructions
Crust
- Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
- In your food processor, combine all of the crust ingredients until they stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
- Bake for 14-15 minutes until slightly browned, then allow to cool to room temperature.
Caramel
- Add the sweetened condensed coconut milk, soft brown sugar, vegan butter, salt and vanilla to a saucepan and melt over a medium heat. Add the cornflour and continue to heat whilst stirring. Place your candy thermometer in the caramel and heat until it reaches 116°C (240°F). Remove from the heat and allow the caramel to cool slightly for 5 minutes.
- Pour the caramel over the shortbread base and allow it to reach room temperature before transferring to the fridge for at least 2 hours (or overnight).
- Make the vegan gingerbread cookies if using them.
Coating
- For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Add the gingerbread cookies and crushed ginger nut biscuits on top of the chocolate before it sets.
- Allow to set at room temperature for at least 15 minutes before slicing into servings.
Storage
- Place in an air-tight container and refrigerate for up to a week. I recommend taking the caramel slices out of the fridge to come to room temperature for about an hour before serving them. Alternatively, you can freeze them in a sealed container and defrost them for an hour or two before serving.
Notes
- Nutritional information is based on caramel slice without gingerbread cookies or biscuits on top.
- Sprinkle some pecans, peanuts, or almonds on top of the chocolate layer before it sets.
- Why not turn them into white chocolate caramel slices with some homemade vegan white chocolate in place of regular chocolate.
Nutrition
Calories: 254kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 217mg | Potassium: 74mg | Fiber: 1g | Sugar: 20g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg