Coconut base

4 cups desiccated coconut
2/4 cup of melted Coconut oil
2 tbs maple syrup
1 tbs honey
1tsp Vanilla essence
Pinch of salt
2 tbs water

Line a dish in cling wrap. I used a circular cake tin.

Place desiccated coconut in a large mixing and mix in 2 tbs of water (use your hands if you need to).

Over a double broiler melt the coconut oil, maple syrup, honey and vanilla essence and whisk until combined. Don’t over heat it!

Pour over the desiccated coconut and combine until mixed through. Mixture should be wet and stick together under pressure.

Press coconut mixer into the cake tin and place in freezer to set.

Caramel Layer – Dairy free


1 and 3/4 can Coconut cream
2/4 cup Maple syrup
Pinch of Salt


Place coconut cream and maple syrup into a sauce pan and bring to boil whisking occasionally. Once boiling whisk frequently and boil until it thickens a bit and becomes browner in colour. Turn it down to a strong simmer and whisk so that it doesn’t stick until it becomes thickened. It will continue to thicken as it cools.

Pour on top of coconut base and evenly spread. Place in freezer until cooled and set.

Chocolate layer – Dairy free

1/4 cup Coconut oil
1 large tbs Coconut cream (add more if your chocolate taste too bitter)
1 1/2 tbs Raw Cacao powder (Adjust to taste)
1/2 tbs Honey
Maple syrup to taste
1/2 tsp Vanilla essence
Pinch of Salt


Over a double broiler melt the coconut oil, coconut cream, maple syrup and honey whisk until combine. Add cacao, vanilla and salt.

Pour over the caramel layer and freeze until solid about 15 minutes.

Keep in fridge