This Vegan Ginger Caramel Slice combines the warm spice of ginger with the creamy sweetness of caramel and the richness of chocolate, all layered on a buttery shortbread base.
Ingredients:
For the Crust:
- 1 ⅘ cups (235g) plain flour
- ½ cup (125g) vegan butter
- 3 tbsp (35g) soft brown sugar
- 2.5 tbsp (50g) molasses or black treacle
- ¼ tsp sea salt
- 2 ¼ tsp ground ginger
- 1 ¾ tsp ground cinnamon
- ¼ tsp allspice
- ½ tsp ground nutmeg
For the Caramel:
- 1 cup (320g) vegan condensed milk (use 400g for a gooier caramel)
- ⅘ cup (180g) vegan butter
- ½ cup (90g) granulated sugar
- ⅓ cup (75g) soft brown sugar
- ½ tsp sea salt
- ½ tsp ground ginger
For the Topping:
- 1 cup (180g) vegan dark chocolate
- 2 tbsp (30g) vegan butter
- Crushed vegan gingerbread cookies (¼ batch)
- 4 gingernut biscuits (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8″ square or 9″ rectangular pan with parchment paper.
- For the crust, process all crust ingredients in a food processor until it forms a dough. Press evenly into the pan. Bake for 14-15 minutes, then cool.
- For the caramel, combine vegan condensed milk, vegan butter, and sugars in a saucepan. Melt and heat to 248°F (120°C), stirring constantly. Stir in salt and ginger, then cool slightly.
- Pour caramel over the crust, cool to room temperature, and chill in the fridge for 2-3 hours or overnight.
- For the topping, melt the chocolate and vegan butter together, then spread over the caramel. Sprinkle with crushed gingerbread cookies and optional gingernut biscuits.
- Let the slice set at room temperature for 15 minutes before slicing. Cut carefully through the chocolate, then press through the caramel and biscuit layers.
This Vegan Ginger Caramel Slice is a decadent and spiced dessert, perfect for those who love a rich and warming treat. Enjoy a slice with your afternoon tea or as a special after-dinner delight!
