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What you’ll need


1 cup The Healthy Baker Plain Flour

desiccated coconut

½ cup desiccated coconut

cardamom powder

a pinch cardamom powder


125ml auzure Canola Oil

brown sugar

⅓ cup brown sugar

dark chocolate

200g dark chocolate, chopped for chocolate Layer

coconut oil

1 tablespoon coconut oil for chocolate Layer


to sprinkle salt for chocolate Layer

Caramel Layer


125g butter

condensed milk

2 x 395g tins condensed milk


⅓ cup honey

sea salt

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.