The title is quite a mouth full…but I wanted to emphasise the new product from Nature’s Charm! A sweetened condensed oat milk, the first of it’s kind, and positively delicious!
It doesn’t take much time, work, effort or ingredients to turn it into a delicious sliceable set, but still kinda gooey caramel.
A baked shortbread because a no bake one is just never the same. You need that bit of bite, the baked buttery, albeit vegan buttery, base, to contrast with the soft melt in your mouth caramel. I add a touch of espresso to the caramel layer, just enough of a hint to make you question what you’re tasting and if you imagined it or not. It intensifies a few bites in.
Topped off with a semi thick layer of vegan friendly white chocolate laden with vanilla.
SSSSSOOOOO good! They had a few taste testers, all of which highly approved. My brother must have eaten almost half the batch and straight from the fridge recommends giving them about ten seconds in the microwave. If you’re a fan of melty gooey deliciousness this will definitely be for you.
Mocha Sweetened Condensed Oat Milk Caramel SquaresPrint Recipe
- **For the Base**
- 50g ground almonds
- 50g walnuts, ground
- 120g plain flour, gluten free if necessary
- 70g vegan butter, melted
- 2 tbsp Nature’s Charm Sweetened Condensed Oat Milk
- 2 tbsp maple syrup
- **For the Filling**
- 1 can Nature’s Charm Sweetened Condensed Oat Milk
- 180g vegan butter
- 150g caster sugar
- 1 tbsp espresso powder + 1 tbsp hot water
- **For the Topping**
- 150g vegan white chocolate, roughly chopped
- ¼ tsp vanilla paste (optional)
- 1 tbsp vegan butter
Preheat your oven to 180C (350F).
Line an 8 inch square tin with baking paper. Lightly grease with spray oil.
Mix together all base ingredients. Place into the prepared tin, pack down and spread evenly. Prick all over the surface with a fork and then bake in the preheated oven for 15 minutes. Set to one side while you make the caramel.
Place sweetened condensed oat milk, vegan butter and sugar into a pot over and medium to high heat. Bring to the boil and then continue to heat until it’s approximately 120C; it will take 10 - 15 minutes.
Mix together the espresso powder and water in a cup or small bowl. Add it to the caramel. Whisk to combine and then set the caramel aside for about 10 minutes to cool.
Pour the caramel over the base and then place into the fridge to set for 2 hours or overnight.
Melt chocolate in the microwave with the butter using 30 second increments and then stir in the vanilla paste if using.
Pour the chocolate over the caramel layer and return it to the fridge for 10 - 15 minutes.
Slice bars in the tin using a very sharp knife. If the chocolate sets too much and you don’t want it to crack, place the knife in boiling water for a few seconds, wipe dry and then use it to cut into the bars. Store in the fridge for up to one week; best served at room temperature so remove them 10 or so minutes before serving, depending on the temperature of the room.