- 210g gluten-free plain flour
- 100g coconut oil
- 4 Tbsp maple syrup
- 100g dairy-free dark chocolate
- 1/2 can coconut milk (Cream only)
- 4 Tbsp of vegan caramel sauce
- 1 large orange (zest only)
- 1/4 can coconut milk (cream only)
- 60g dairy-free dark chocolate
- Pre-heat your oven to 180c/360F.
- Line a 6×8 inch square baking tin with greaseproof paper.
- In a mixing bowl, combine the flour, melted coconut oil and maple syrup. Mix and bring together with your hands until a dough forms. (If it’s too wet, add more flour, if too dry, add more coconut oil.)
- Press the dough into the lined tin, prick with a fork and pop into the oven to bake for 10 min, until golden in colour. Set aside to cool.
- Scoop out 1/2 solid cream from a can of coconut milk and place it into a saucepan.
Gently heat until it comes to a light simmer then turn off the heat.
- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
- Pour the ganache over the biscuit base and smooth out.
- Place into the fridge to fully set. This will take 1 hour.
- Place the caramel into a bowl & stir in the orange zest.
- Pour the caramel over the chocolate filling & smooth out.
- Place into the fridge to set. (I leave mine overnight.)
- Scoop out 1/4 solid cream from a can of coconut milk and place it into a saucepan.
- Gently heat until it comes to a light simmer then turn off the heat.
- Place the chocolate into a heatproof bowl & pour over the hot cream, stir to combine.
- Pour the ganache over the caramel and smooth out.
- Set into the fridge to set, this will take around 30 min.
- Once set, remove from the tin and slice into bars.
- Serve with a sprinkle of rock salt (optional), and serve cold, as they will soften if left at room temp for too long.
*Store in a sealed container in the fridge. Best eaten within a few days.
Find more of Holly’s recipes on The Little Blog of Vegan.