Step 7: Melt the chocolate in the microwave. I usually do this in 30-second bursts until it’s almost completely melted (1.5 – 2 minutes). Then I stir well to finish melting. At this point you can add the drizzle of oil.

Sugar – Light brown soft sugar is best overall for hobnobs. If you switch to caster sugar they will spread more when baking and become a darker golden colour. So I am going to carry on baking and sharing recipes with you. If there’s anything you’d like me to make, anything you have that you want to use up or something that you have no idea how to use – well drop me a comment and I will try to help you.

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Golden syrup: This is actually an optional ingredient, since it can be difficult to find in some places. Just a couple of tablespoons does give the caramel an extra depth of flavour (that’s hard to describe!), but you can easily replace it with another kind of syrup (corn, maple, honey, date). Or just skip it altogether!

Step 6: Pour the caramel onto the biscuit base and smooth it out. Pop into the freezer or fridge just while you melt the chocolate for the top. Now make the chocolate topping – gently heat the cashew butter, coconut oil and honey/maple syrup in a small pan. Remove from the heat and whisk in the cacao powder until smooth.

Thank you

Melt the chocolate in a microwavable bowl in 10 second intervals. Stir really well between each time. Time for another recipe using Tiger Nut flour, and with it’s deliciously nutty flavour, I thought it would work amazingly well in a biscuit combined with caramel and chocolate – remember those Hobnobs? Yep, like that. So I attempted to make a healthier, vegan, dairy and gluten-free and no refined sugar version and they turned out pretty good! A baked nutty biscuit base smothered with a sweet caramel and coated in a raw chocolate…You wouldn’t guess these were kinda-good-for-you treats! The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind.

It’s a no bake slice! Instead of a homemade shortbread base that you have to bake, you use a crushed biscuit base instead. You don’t have to bake the caramel either.

Ingredients

Biscuits: The great thing is that you can use almost any biscuits you like to make the base. Since I’m in Australia, I tend to use plain sweet biscuits like Marie, Arrowroot, Scotch Fingers or Digestives. You could even try Anzac biscuits! In the UK, I’d try Rich Tea, Shortcake, Nice, Digestives or even Hobnobs. Use gluten free biscuits for a gluten free caramel slice, or how about ginger biscuits or Lotus Biscoff for something completely different? To make the base, I blitzed the hobnobs in a food processor until they resembled breadcrumbs. Next, I added in the melted butter and blitzed again until the mixture resembles wet sand. Related Posts a mixing bowl and whisk with an electric mixer until smooth and runny. Whisk in the eggs, then sift over the plain flour and whisk that in. Pour the mixture into the chilled biscuit case, then transfer to the oven, on a baking sheet, and bake for 50-60 minutes until set around the edges with a good wobble in the middle. Remove from the oven, cool and chill overnight.