Chocolate Caramel Slab
Prep time: 
Cook time: 
Total time: 
Serves 8-10
  • 250g Arnotts Chocolate Ripple Biscuits
  • 100g Nuttelex
  • 50g Coconut Oil
  • 1 x 340g Soymilke Caramel Soy Condensed Milk
  • 200g Chocolate, chopped
  1. Grease a 20cm square cake tin. Line base and sides with baking paper.
  2. Process biscuits until it resembles fine breadcrumbs.
  3. Add melted butter and mix well.
  4. Press mixture into cake tin evenly.
  5. Refrigerate for 10 minutes.
  6. Place the coconut oil in the microwave to liquefy (a full jar takes about a minute on high)
  7. In a food processor add the condensed milk & coconut oil and process until smooth.
  8. Pour over biscuit base. Refrigerate 15 minutes.
  9. Place the chocolate in a bowl over a small pot of simmering water to melt.
  10. Spread chocolate over filling.
  11. Refrigerate for 4 hours until set.
  12. Cut into pieces and serve cold.
  13. NB: If you want a firmer texture, slice into portions with a hot knife and refrigerate uncovered on baking paper for a further few hours.
Recipe by The Vegan Pantry at