Lotus Biscoff Slice

I discovered the glorious, crumbly and delightful Lotus Biscoff during an afternoon tea, where I was scanning the list of ingredients 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.

My Lotus Biscoff Slice is a twist on a traditional caramel slice, with a hint of cinnamon and rich and creamy filling. Once cut into pieces, eat straight away or freeze until needed. 

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

  • 200g vegan chocolate
  • 1 tsp coconut oil 
  • Lotus Biscoff Cookies, to taste

Lotus Biscoff Slice

Vegan Slice

Vegan dessert

Lotus Biscoff

Instructions for the base

  • 1Preheat oven to approximately 180 degrees Celsius and line a small rectangular baking tray with baking paper.
  • 2In a food processor, blitz cookies until they resemble breadcrumbs.
  • 3Add melted butter and blitz until mixture is completely combined.
  • 4Place in the oven and bake for 15 minutes. 
  • 5Remove from the oven and set aside.

Instructions for the caramel

  • 6Combine all ingredients in a saucepan and stir over a medium heat until melted.
  • 7Pour onto the base and place back in the oven for a further 30 minutes, or until mixture starts to bubble.
  • 8Remove from the oven and leave to cool for an hour in the fridge. 

Instructions for the top

  • 9Heat milk (don't boil) over a stove top or in the microwave. 
  • 10Once hot, add chocolate and mix until smooth. 
  • 11Pour the mixture onto caramel and place back in the fridge. 
  • 12Once the chocolate has started to set but hasn't completely hardened, top with Lotus Biscoff pieces.
  • 13Place in the fridge and once completely set, cut into pieces and serve. 

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