I can't believe it's Vegan Icantbeliveitsvegan | Page 38

You will need:
2 cups all purpose flour
1 cup brown sugar (or palm sugar)
½ cup desiccated coconut
¾ cup melted coconut oil
500ml soy condensed milk
100ml melted coconut oil
50ml golden syrup
200g of dark cooking chocolate
(check ingredients are vegan)
1 T coconut oil
2T coconut milk
Method:
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Preheat oven to 180 Celsius.
Stir or mix in food processor the coconut
oil, sugar, desiccated coconut and flour till
fully combined.
Spread into a 30x20cm tin.
Bake for 20 mins or till golden.
In small pot over low heat combine soy
condensed milk, 2 nd lot of coconut oil and
golden syrup. Stir till smooth and glossy.
Pour over base and bake for further 20-25
mins or till golden. Cool.
Cut up chocolate and place in small
saucepan with oil and coconut milk, stir
over very low heat till chocolate is all
melted.
Spread over top of caramel. Cool.
TIP: Score chocolate layer with knife
before chocolate fully sets, refrigerate
overnight, then use hot knife to cut into
slices.
Adapted from a non vegan recipe from Nestle