Ginger and caramel combine to make a delicious slice that’s free from gluten and suitable for a vegan diet.

Ingredients

• Caramel Slice Mix
• 500g coconut milk
• 100g golden syrup
• 80g dairy free butter
• 2 Tbls of light oil
• 30g naked ginger or 1 ½ tsp of ground ginger

Method

• Preheat your oven to 175°C fan-forced (375°F).
• Grease and line 20cm (7.8in) square baking tray.

Step 1: The Biscuit Base

1. Add dairy free butter and margarine and the biscuit mix sachet to a medium bowl; use your hands and mix ingredients to form a smooth dough.
2. Press the dough to fit evenly across the base of the baking tray and bake for 10 minutes, allowing it to cool in the tin.

Step 2: The Caramel

1. Place the coconut milk, golden syrup and caramel mix sachet in a large saucepan and bring to a boil while whisking. Continue to simmer rapidly for 14 minutes, whisking occasionally.
2. After 14 minutes, turn off and whisk through the ginger. Pour the caramel mixture onto the cooked biscuit mix; smooth the top with a spatula; leave aside at room temperature to set, approx. 20 minutes.
3. Start the topping when the caramel is firm enough that the choc will sit on top!

Step 3: The Choc Topping

1. Place choc buttons and light oil in a microwave safe bowl. Microwave for 30 seconds, take out and stir, repeat this step until the mix is all melted and smooth.
2. Pour choc mixture over the top of the caramel and spread evenly.
3. Store in the refrigerator, When set, eat it… Eat it all!