Preheat the oven to 180°C and line a 28x18cm slice tin with baking paper, leaving a bit of overhang for easy removal.

Mix together all of the base ingredients and then press firmly into the pan using a spoon, spatula or your hands.

Place in the oven and bake for 15-20 minutes or until the edges are golden brown and the middle is set. Set aside to cool completely.

Make the caramel. In a small saucepan, place the dairy free butter and brown sugar and melt together over medium heat until combined.

Add the plant-based condensed milk and bring to a boil. Boil for 5-6 minutes with large, steady bubbles. To confirm the consistency of the caramel, add a few drops into cold water and if it stays together, it’s done. Once done, take off the heat and mix through the vanilla extract until the caramel is nice and smooth.

Pour the caramel over the cooled base, tilting the pan to evenly spread the caramel around, and place into the fridge to set for 2 hours.

In a microwave safe bowl, break up the chocolate into small pieces and microwave on high in 30 second intervals, mixing thoroughly with a metal spoon between each burst until the chocolate is completely melted. Add the coconut oil and mix through until combined.

Pour the chocolate over the top of the caramel, again tilting the pan to ensure the chocolate has an even coverage and then place in the fridge for another hour or two, up to overnight to set.

Remove from the fridge for a few minutes before cutting into squares with a sharp knife. Store the caramel slice in an airtight container in the fridge for up to a week.