For the condensed milk:

Place the milk and xylitol (or sugar) in a small saucepan and stir continually until the mixture comes to the boil

Turn the heat down to very low and leave the mixture, stirring occasionally, for around 1 1/2 hours until thickened to your desired consistency and darkened in colour

If using, stir through the coconut oil or goats butter and pour into a sterilised jam jar

For the cakes:

Whisk the xylitol or honey with the egg until bubbly

Add the melted and cooled coconut oil along with the baking powder and vanilla extract

Beat again before adding the almonds

Spread the very wet mixture onto a lined baking tray until around 2mm thick. It doesn't need to be neat because you will be cutting the shapes out of it when cooked

Bake in a pre-heated oven at 180 degrees C/160 degree fan for approx. 8 minutes until turning colour at the edges and firm in the middle

Cool in the tin, then cut little circles from the cake

Sandwich three circles of cake together with the condensed milk (you could add crushed nuts in the layers too) then spread the top with a little more condensed milk and decorate with either crushed nuts or whole almonds