Step 1

Pre-heat the oven 180°C/350°F (fan-forced).

Step 2

Start with the base. Place all of the ingredients into a bowl and mix until well combined and a glossy dough forms.

Step 3

Press firmly with a silicon spatula into a slice tin lined with baking paper. Bake for 15 minutes.

Step 4

Meanwhile make the caramel.

Step 5

Stand the jar of coconut butter in boiling water to soften it.

Step 6

In a small pot combine all of the caramel ingredients and heat over a high heat, stirring constantly for 3-4 minutes or until the mixture forms a thick caramel.

Step 7

When the base is cooked, remove from the oven and allow to cool.

Step 8

Once the base has cooled, melt the chocolate by placing it (and the coconut oil) in a bowl over boiling water. Stir until melted.

Step 9

Top the cooled based with warm caramel (spreading it out with a wet silicon spatula or spoon to cover the base) then pour over the melted chocolate.

Step 10

Refridgerate until chilled and then slice with a large shapr knife. It's important to fully chill to get a crumb free slice.

Step 11

Base

Step 12

Place all of the ingredients into the thermomix bowl (if the oil is not melted, melt first 1 min, 90, speed and mix 10 seconds, reverse speed 4 or until combined.

Step 13

Caramel

Step 14

Soften the caramel by placing the jar in a jug of boiling water.

Step 15

Place all of the ingredients into the bowl and mix 5 mins, Varoma, speed 2.

Step 16

Add extra milk if its super thick and hard to mix.

Step 17

Chocolate

Step 18

Grate the chocolate, 5 seconds, speed. Add the oil and mix 1 minute, temp 90, speed 3.

Step 19

When the base is cooked, remove from the oven and allow to cool.

Step 20

Top the cooled based with warm caramel (spreading it out with a wet silicon spatula or spoon to cover the base) then pour over the melted chocolate.

Step 21

Refridgerate until chilled and then slice with a large shapr knife. It's important to fully chill to get a crumb free slice.

Step 22

In an airtight container in the fridge or freezer.