Make the base first by melting the coconut oil, then stirring in the almonds and maple syrup

Push the mixture into a dish measuring approx. 20cm x 12cm, then bake in a pre-heated oven at 190 degrees (170 degree fan, gas mark 5) for around 20 minutes until firm

Once baked, remove from the oven and allow to cool completely before adding the caramel layer

To make the caramel layer, place all the ingredients into a small saucepan and bring slowly to the boil (over a low heat), stirring every now and again to make sure the sugar dissolves

Boil over a low heat for approx. 25 minutes, stirring all the time, until it becomes thick. You can test when it is thick enough by dropping a tiny bit in a glass of cold water. If it forms a soft ball then it is ready

Pour quickly over the cooled base and spread evenly. Place in the fridge to set before applying the chocolate layer

Finally to make the chocolate layer melt the chocolate and coconut milk together. You can do that in the microwave (but be very careful not to burn it), or in a bowl over a pan of boiling water (not allowing the bowl to touch the water)

Pour evenly over the cooled caramel mixture and leave to set before cutting into small slices and storing in an airtight container (if very hot, in the fridge otherwise at room temperature).