Lotus Biscoff Slice

cooking Time

0:45

serves

preparation Time

0:30

I discovered the glorious, crumbly and delightful Lotus Biscoff during an afternoon tea, where I was scanning the ingredients list of a range of biscuits presented to me. I was about to give up and just sip on some black tea (yum!), when I discovered that these delicious treats are not only vegan, but versatile enough to make a range of vegan desserts.

Ingredients for the base

248g Lotus Biscoff Cookies (2 x 8 pack)
1 tbs vegan butter, melted

Ingredients for the caramel

320g vegan condensed milk
2 tbs golden syrup
1 tsp vegan butter
1 tsp cinnamon

Ingredients for the top

100ml soy milk, or more or less to taste (more milk will give you a softer finish)
‍
200g vegan chocolate
1 tsp coconut oil
Lotus Biscoff Cookies, to taste

Instructions for the base

Preheat oven to approximately 180 degrees Celsius and line a small rectangular baking tray with baking paper.
In a food processor, blitz cookies until they resemble breadcrumbs.
Add melted butter and blitz until mixture is completely combined.
Place in the oven and bake for 15 minutes.
Remove from the oven and set aside.

Instructions for the caramel

Combine all ingredients in a saucepan and stir over a medium heat until melted.
Pour onto the base and place back in the oven for a further 30 minutes, or until mixture starts to bubble.
Remove from the oven and leave to cool for an hour in the fridge.

Instructions for the top

Heat milk (don't boil) over a stove top or in the microwave.
Once hot, add chocolate and mix until smooth.
Pour the mixture onto caramel and place back in the fridge.
Once the chocolate has started to set but hasn't completely hardened, top with Lotus Biscoff pieces.
Place in the fridge and once completely set, cut into pieces and serve.