THERMOMIX METHOD

Line a 20cm x 20cm square cake tin with baking paper.

Place base ingredients into TM mixing bowl and blend 20 sec / speed 8.  Scrape down sides and repeat.  Mixture should stick together like a dough.  Transfer to tin and press down evenly to form a base.  I find it helps to lay a sheet of baking paper over the top to prevent sticking.  Place in fridge to set.

Clean out food processor and add all the caramel ingredients, blend 5 sec / speed 5.  Try not to over blend, however if not combined repeat.  Spread this mixture over the base layer and return to the fridge to set.

In a bowl mix together the chocolate ingredients, the coconut oil needs to be quite warm so as not to start setting straight away.  Pour over caramel layer and place back into the fridge to set.

Cut into squares once set.

NON THERMOMIX METHOD

Line a 20cm x 20cm square cake tin with baking paper.

Place the base ingredients into a food processor and blend until really well combined and sticking together. Transfer to tin and press down evenly to form a base.  I find it helps to lay a sheet of baking paper over the top to prevent sticking.  Place in fridge to set.

Clean out food processor and add all the caramel ingredients, pulse until just combined.  Try not to over blend.  Spread this mixture over the base layer and return to the fridge to set.

In a bowl mix together the chocolate ingredients, the coconut oil needs to be quite warm so as not to start setting straight away.  Pour over caramel layer and place back into the fridge to set.

Cut into squares once set.