Line a 20x 10 cm (8x4 in) loaf tin with baking paper

Base, place all the base ingredients into a food processor/Vitamix. Whiz until well combined, it will be a little sticky and crumbly.

Press into the prepared tin and ensure it is pressed evenly.

Place the tin the the freezer

Caramel Filling, Using the food processor/ Vitamix (don't worry about washing it) place all the ingredients and whiz until completely smooth (it will take around 5 minutes)

Pour the caramel mixture out the top of the base and return to the freezer.

Chocolate topping, Using the food processor (again don't worry about washing it) add the Cacao powder, coconut oil and maple syrup, whiz until completely smooth

Pour the choc topping over the caramel filling and shake the tin slightly to even it out

Sprinkle with Himalayan pink salt if you like it extra salty