Step 1

Preheat oven to 180°C. Line base and sides of a 20cm square cake pan with baking paper, leaving paper to overhang.

Step 2

Place flour, sugar, coconut, cacao and spread in a food processor. Process until crumbly and starts to clump together. Press mixture into pan. Bake for 15 minutes or until dried. Set aside to cool.

Step 3

Meanwhile, to make caramel filling, turn coconut cream can upside down and open can. Pour off the clear coconut water and place 2 tbs into a small saucepan. Add sugar and stir over medium heat until dissolved. Add thick coconut cream and simmer for 15-20 minutes until thick and golden. To test, drop a little of the mixture into a glass of chilled water. It should form a soft ball.

Step 4

Remove pan from the heat and stir in maple syrup and vanilla. Cool for 5 minutes. Whisk in coconut oil until smooth. Pour over base and tilt pan to evenly cover. Cool for 10 minutes then refrigerate for 2 hours.

Step 5

Place chocolate and extra coconut oil into a microwave-safe bowl. Heat in short bursts, stirring every 10 seconds, until melted and smooth. Pour over caramel and leave to set. Cut into 5cm squares.