caramel

adapted from Chelsea Winter’s Super Good. cooktime 1hr settime 4hr serves 24 Ingredients Base 1½ cups wholegrain rolled oats ¾ cup desiccated coconut ¾ cup plain flour ¼ cup buckwheat groats (optional) 1 tsp baking powder ¼ cup golden syrup ¾ cup soft brown sugar ¼ cup coconut oil 1 tsp vanilla extract 2 tsp ground ginger ¼ tsp salt Icing 2 ½ cups desiccated coconut ½ cup dairy-free spread 3 tbsp coconut oil 3 tbsp golden syrup 2 tbsp ground ginger ½ tsp salt 2¼ cups icing sugar ¼ cup boiling water To finish 2-3 tbspn buckwheat groats crystalised ginger Prep Preheat the ocen to 180C....

adapted from Chelsea Winter’s Super Good. cooktime 1hr settime 4hr serves 24 Ingredients Caramel 3 x 400ml cans of full fat (15-25%) coconut cream 1 cup of sugar 2 tsp cornflour 2 tbsp water ½ cup of cashew butter ⅓ cup of dairy-free spread ¼ cup of soft brown sugar 3 tbspn golden syrup 1 tsp vanilla extract ¼ tsp salt Base 300g plain plant based biscuits ⅓ cup dairy-free spread ½ cup desiccated coconut ½ cup rolled oats 2 tbsp golden syrup 2 tbsp coconut oil 1 tsp vanilla extract salt Topping 100g dark dairy-free chocolate (chopped) 100ml coconut cream …without having to resort to making the an layer out of soggy dates … but dates masquerading as caramels…...