Created by ImPat on February 9, 2020
Step 1: Preheat oven to 160°C (325°F) and then line the base of a lightly greased 20cm x 30cm slice tin with non-stick baking paper and set aside.
Step 2: Place the coconut oil, shredded coconut, vanilla, flour and cacao powder in a large bowl and mix well to combine and then press into the base of the tin and bake for 10 minutes or until dry to the touch.
Step 3: To make the coconut date caramel, place the dates, coconut oil and coconut cream in a food processor and process for 3 minutes or until very smooth.
Step 4: Spoon over the base and spread evenly and cook for 30 minutes or until set and then set aside for 10 minutes to cool slightly.
Step 5: Place the chocolate, honey and extra coconut oil in a small saucepan over low heat until melted and then pour over the slice. Using a hot knife, cut into slices to serve.
Step 6: Note: You can store the caramel slice refrigerated in an airtight container for up to one week.