1. Preheat the oven to 180C /160C fan and line a 9×9 inch baking pan with parchment paper.

Caramel Sauce

1. Mix coconut milk, coconut sugar, vanilla extract into a pan.
2. Bring to a boil, then reduce to a simmer for 20-25 minutes. Stirring often.
3. Turn off the flame and mix in the pink salt.

Base

1. Add oats to a high-speed blender and blend on high until a fine oat flour is achieved.
2. Transfer oat flour into a bowl and mix in the coconut sugar.
3. Combine the almond butter and coconut oil with the dry ingredients.
4. Firmly press the mixture with a spoon into the base of the pre-lined baking pan.
5. Bake for 20 minutes.
6. Once baked allow to cool while making the caramel sauce.
7. Mix the caramel sauce with the desiccated coconut.
8. Transfer mixture over the baked crispy layer and flatten using the back of a spoon.
9. Once flattened transfer into the fridge for 1 hour.
10. Remove from the fridge and cut into 9 squares.
11. Melt the dark chocolate over a bain-marie. Once the chocolate starts to melt mix in almond butter.
12. Dip the squares into the melted chocolate and sprinkle desiccated coconut on top.
13. Refrigerate for another hour and enjoy!