For the base...
1 cup coconut flour
1/2 cup desiccated coconut - toasted
125g melted unsalted butter
1/2 cup brown sugar
125g unsalted butter
2 x 390g cans of sweetened condensed milk
1/3 cup golden syrup
200g Dark chocolate - 70 %
1 tbsp melted coconut oil
Preheat the oven to 180 deg C
Mix all the ingredients for the base together and using a spoon press into a 20 X 30 cm tray lined with baking paper - bake in oven for 15 minutes.
Place the filling ingredients in a medium saucepan and cook all together - stirring almost constantly until thick and turning a light golden brown , be sure to stir all round the edges and bottom of the pan too.
Pour onto the cooked base , spread out with a spoon or pallet knife and chill till cold
In a bowl over a pan of hot water melt the chocolate and oil, pour over the chilled caramel and spread around by tilting to get a smooth covering.
Cut into squares to serve.