Directions

1. Mix all the ingredients for the base together well and pour into a lined square tin.
   

2. Bake in oven at 180 for 20-30 min until the sides start looking crisp. It will solidify as it cools, but it’s always good to cook longer so you get a nice crisp base.
   

CARAMEL

1. In a medium heavy bottomed saucepan, combine all ingredients and bring to a gentle boil over medium heat
   

2. Continue to boil undisturbed, anywhere from 30-60 minutes (allow the hour for your first time) until it reaches a nice golden amber colour and is about 245-250 on a candy thermometer (if you have one)
   

3. Towards the end of the cooking time, stir often to keep any of the caramel from burning on the bottom of the pan, but also to incorporate the small amount that is burning into the caramel, to give it that lovely burnt sugar taste.
   

4. Cooking times vary on the width and thickness of your pan, stove, heat, and batch size. Colour is your key here.
   

5. If using a candy thermometer, be sure that the tip is not hitting the bottom, and that your ingredients are deep enough to cover at least 4 inches of the tip before it reduces down. You want it to be a nice golden colour no matter what the thermometer says. Over time you won’t even need the thermometer.
   

PUTTING IT TOGETHER

1. Once the base has cooked and settled (cooled but still a little warm) pour the caramel over the top. Let the caramel settle whilst making the chocolate layer.
   

2. Melt your dark chocolate in a double boiler (bowl over pot with simmering water) or melt your chocolate and coconut cream using the same method
   

3. Pour the chocolate over the caramel, let sit for couple of minutes then pop in fridge to cool and harden.