INGREDIENTS

BASE (MIX BY HAND)

• 275G NODO PLAIN FLOUR
• 100G RAPADURA SUGAR
• 45G DESICCATED COCONUT
• 125G BUTTER (MELTED)

• 2 TINS OF CONDENSED MILK
• 115G BUTTER
• 95G GOLDEN SYRUP
• PINCH OF SALT

• 220G COUVERTURE DARK CHOCOLATE
• 70ML COCONUT MILK

METHOD

1. LINE 8 INCH SQUARE TIN WITH BUTTER AND BAKING PAPER.
2. MAKE BASE BY COMBINING ALL INGREDIENTS IN BASE SECTION AND PRESS INTO TIN WITH FINGERS AND/OR BACK OF A DESSERT SPOON.
3. BAKE FOR 15 MINS AT 150 DEGREES.
4. ONCE OUT OF THE OVEN AND COOLING - MAKE YOUR FILLING.
5. PUT BUTTER, GOLDEN SYRUP AND SALT IN A MEDIUM SAUCEPAN AND BRING TO THE BOIL ON THE STOVE TOP (MEDIUM HEAT - STIRRING OCCASIONALLY).
6. TAKE OFF HEAT AND ADD CONDENSED MILK. PUT BACK ON A LOW HEAT - STIRRING CONSTANTLY TIL ALL COMBINED AND SMOOTH.
7. POUR ONTO BASE AND BAKE FOR 1 HOUR 45 MINS AT 110 DEGREES.
8. LET COMPLETELY COOL OUT OF THE FRIDGE.
9. TOP WITH DARK GANACE - PLACE CHOCOLATE AND COCONUT MILK IN A MICROWAVE PROOF BOWL. MELT ON MEDIUM POWER, STIRRING EVERY MINUTE TIL COMPLETELY COMBINED.
10. POUR OVER CARAMEL AND LET SET IN THE FRIDGE FOR A LEAST 4 HOURS.
11. TAKE OUT OF TIN - SLICE AND ENJOY.