Add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 tbsp rice malt, and pulse to forma sticky base.

Press mixture into the base of preferred cake tin (I use a 15cm square tin)

Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.

Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.

Add chocolate and coconut condensed milk to a heat-proof bowl and melt over simmering water. Once melted pour on of caramel base.

Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin.

Use a very hot knife to slice into desired serves. Store in an air-tight container.