Base:

1¼ cup plain flour
120g vegan margarine
50g caster sugar

Filling:

1 x 310g can vegan condensed milk
100g vegan margarine
1½ tbsp golden syrup

For the top you will need 200g vegan chocolate. You can use your favourite variety (for example Dark Chocolate or Sweet William Milk Chocolate). I used 100g dark chocolate and 100g Sweet William White Chocolate melted together.


You can make the base by hand by rubbing the margarine into the flour then mixing in the sugar. Or place the flour, margarine and sugar in a food processor. You should end up with a mixture that resembles breadcrumbs.

Press this into a 20 x 20cm tin and bake at 180°C for approximately 20 minutes (until golden brown). Leave to cool.

to make the filling, place the condensed milk, margarine and syrup in a saucepan. Bring to the boil the reduce heat and simmer for 5 minutes. Pour over the base and refrigerate for about 4 hours.

Once the filling has set, melt the chocolate and spread evenly over the caramel layer. Leave it to cool enough to allow you to cut into square, but not set completely. Once you have cut into squares place back in fridge and chill until completely set.