What you’ll need
1 cup The Healthy Baker Plain Flour
½ cup desiccated coconut
a pinch cardamom powder
125ml auzure Canola Oil
⅓ cup brown sugar
200g dark chocolate, chopped for chocolate Layer
1 tablespoon coconut oil for chocolate Layer
to sprinkle salt for chocolate Layer
Caramel Layer
125g butter
2 x 395g tins condensed milk
⅓ cup honey
1 teaspoon sea salt
Preheat oven to 180C.
Combine the flour, coconut, cardamom, oil and sugar together in a large bowl and mix well, press mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper.
Bake for 15-20 minutes or until golden. While the base is Cook, make the caramel.
Combine the butter, condensed milk, honey and sea salt in a medium-sized saucepan over medium heat and whisk until the butter melts and the mixture resembles a smooth caramel, about 5 minutes.
Pour caramel over the base, spread until even and return to the oven for 15-20 minutes or until golden. Place in the fridge until cold.
Melt the chocolate in a glass bowl over a saucepan of simmering water, once melted, stir through the coconut oil.
Spread this over the caramel layer, sprinkle with sea salt and leave to set. Slice into squares and keep in the fridge until serving.
