- Prep Time
- Cook Time
- Chill Time
- 200g dairy free spread
- 100g caster sugar or 70g coconut sugar
- 275g plain flour
- 100g dairy free spread
- 100g light brown sugar (dark brown will work too)
- 600g vegan condensed milk
- A handful of chopped hazelnuts (optional)
- 200g Ombar Coco 60% (72% Cacao would work well too)
Preheat your oven to 180C fan, and line a 9x9" square tin with parchment paper.
Cream together your dairy free spread and sugar until light and fluffy.
Add in the flour and beat again till a dough is formed.
Press the dough into the bottom of the tin, and bake in the oven for 25-30 minutes, or until golden on top.
One baked, set aside to cool, leaving in the tin.
In a large heavy based saucepan, add your dairy free butter, sugar and vegan condensed milk. Melt on a low-medium heat until everything has dissolved.
Once melted, turn the heat up slightly to a medium heat and let the mixture bubble for 7-8 minutes, until the mixture has started to turn thick and golden. Stir it constantly with a spatula, scraping the bottom to ensure nothing get stuck. Add the hazelnuts in using.
Pour the caramel onto the shortbread and leave it to set in the fridge for an hour or so.
Once set, melt your Ombar chocolate carefully and pour over, spreading evenly.
Leave to set in the fridge until solid, and then cut up and enjoy!