Base

1. In a large bowl, mix the Bliss Ball Premix, avocado, melted coconut oil and 2 to 3 tbsp maple syrup until a firm dough forms. Keep the base on the less sweet side, as the caramel adds plenty of sweetness.
2. Line a 20 x 20cm square tin with baking paper, leaving overhang on two sides. Press the base firmly and evenly into the tin, using the back of a spoon or the base of a glass.
3. Refrigerate for 30 minutes until firm.

Caramel

1. While the base sets, combine the coconut cream, maple syrup and sea salt in a small saucepan over low to medium heat. Keep it at a gentle simmer, stirring often, for 6 to 8 minutes until it thickens and turns a deeper golden colour. Don't let it boil hard.
2. Cool for 5 minutes, then pour evenly over the set base and smooth with a spatula. Refrigerate for 1 to 1.5 hours until firm enough to hold the chocolate.

Chocolate and slicing

1. Melt the chocolate and coconut oil together over just-simmering water, or in 30-second bursts in the microwave, stirring between each, until smooth and glossy.
2. Pour over the caramel and tilt the tin to spread it into the corners. Refrigerate for 30 minutes until set.
3. Lift the slice out using the baking paper. Warm a sharp knife under hot water, wipe it dry and cut into 16 squares.