Preheat oven to 180 degrees Celsius. Grease a 20 cm square tin and line with baking paper.
To make the base, sift flour in a medium bowl before adding the brown sugar, coconut and 1/3 of a cup of melted margarine. Mix well until combined. Press into the tin and bake for 10 minutes or until base has risen and is slightly browned. Allow to cool while making the caramel.
To make the caramel, melt margarine and the golden syrup in a medium saucepan. Add the condensed soy milk mixture and cook over low heat for 8-10 minutes. Place 2 Tbsp of the cornstarch in a small bowl, add a few spoonfulls of the caramel mixture and mix until cornstarch is dissolved. Return to the saucepan and heat, stirring constantly until mixture thickens (be careful to scrape the bottom of the saucepan as the mixture will stick). The mixture should be thick. If it hasn’t thickened, repeat the procedure with another tablespoon of cornstarch. Pour caramel over the base and bake for another 10-12 minutes, until the rim of the caramel is slightly browned. Let the slice cool to room temperature.
Once slice has fully cooled, melt the chocolate using a double boiler or microwave. Pour evenly over the slice and place in the fridge to set for at least an hour.
When the chocolate is still soft but cool enough to keep its shape, run a knife through the chocolate layer in the sizes that you would like your slices to be. This will prevent the chocolate from cracking when cutting later. Once firm, cut into slices and store in a tightly sealed container in the fridge.
- 2/3 C self-raising flour
- 1/2 C brown sugar, tightly packed
- 2/3 C desiccated coconut
- 1/3 C margarine, melted
- 1/8 C margarine
- 2 Tbsp golden syrup
- Can of dairy-free condensed milk
- 3 Tbsp cornstarch
- 250g dark chocolate