It's been more than a decade since I've eaten a Caramel Kiss, and have struggled to find them anywhere since then, let alone find a plant-based version. How can one small, sweet little morsel be so elusive?�
Ingredients for the base
200g plain flour
75g desiccated coconut
100g caster sugar
125g butter, melted
Ingredients for the filling
320g vegan condensed milk
100ml soy cream
1 tbs butter
Pinch of salt
Pinch of cinnamon
Ingredients for the topping
120ml soy cream
60g vegan chocolate
Instructions for the base
Preheat oven to approximately 190 degrees Celsius and set aside a 24 mini tart cases or a mini muffin tray.
In a large bowl, combine flour, coconut and sugar until mixed well.
Pour in butter crumble together using your fingers until just combined.
Bring mixture together in plastic wrap or baking paper, cover and place in the fridge for 30 minutes.
Once rested, remove pastry from the fridge, roll out to approximately 5mm thick and press into prepared tin.
Bake for 15 minutes or until cases start to brown, then remove from oven and set aside.
Instructions for the filling
Combine all ingredients in a saucepan and cook over a medium heat until mixture starts to bubble. It should be thick and hot.
Evenly divide into prepared cases, then place in the fridge to set.
Instructions for the topping
Heat cream until hot (but not boiling), then add chocolate and mix until smooth.
Remove cases from the fridge, top with chocolate mixture and place back in the fridge to set for at least 2 hours.
