For 4 persons.
Shortbread
200 g margarine
100 g white caster sugar
275 g all-purpose flour
1 tsp. vanilla extract
1 tsp. mixed spices
Caramel
1 can of condensed coconut milk
150 g margarine
150 g light brown caster sugar
Chocolate
100 g chocolate
125 g La Vida Vegan dark chocolate spread
Preheat the oven at 175°C degrees. Then, grease a rectangular baking tin and cover with baking paper. Whisk the margarine along with the white caster sugar and mix with the flour, vanilla extract and the mixed spices. Divide the dough evenly across the bottom and poke a few holes in there with a fork. Bake the cake base in about 20 minutes until they start to show golden brown, now remove from the oven and let it cool down.
Melt the margarine in a skillet on a low fire, add the light brown caster sugar and wait until it becomes light caramel. Pour the condensed coconut milk into another skillet and heat it on a low fire while stirring continuously until it begins to caramelize. Then, pour the caramelized coconut milk into the first skillet you used for the margarine and light brown caster sugar and mix until it becomes an even mass. Pour the caramel over the baked cake base and let it harden for two hours. Melt the chocolate with the La Vida Vegan pure chocolate spread and divide it across the caramel. Let it stiffen in the fridge, cut into squared pieces and enjoy!
