Ingredients

Instructions

1. Add your flour, sugar and vegan butter into a bowl.

2. Mix your ingredients with a fork, or your finger tips until you have a crumble texture.

3. With your hands, press the crumbly mix until it forms a ball. (Don't worry if it seems a bit dry, just keep pressing and it will form a ball.

4. Get a lined square baking dish and press your shortbread mix into it. Flatten the mix with a wet spoon.

5. Place in the middle shelf of your oven for 25 minutes at gas mark 5 (375 degrees F, 190 degrees C).

6. When time is up, let them cool completely to fully firm before adding the caramel

7.Add your can of coconut condensed milk into a saucepan & start heating it up on a low heat until the condensed milk starts to loosen up, and becomes a little more watery. Then turn the heat up to medium, and let it bubble while mixing for about 5 minutes.

8. After 5 minutes take it of the heat and let the caramel cool for 5-10 minutes. Then pour onto the shortbread.

9. Get your chocolate of choice, and melt it. Then pour it over the shortbread and caramel. After, place into the fridge until the chocolate has set.