Combine 65g melted coconut oil, plain flour, 50g corn flour, 15g coconut cream and 40g sugar

Mix the ingredients in a bowl then press with the back of a spoon into the lined dish

Place into the microwave. For an 700/800/900/1000 Watt microwave, microwave on full for: 70/60/55/50 seconds then rest for 20 seconds, 70/60/55/50 seconds then rest for 20 seconds and finally70/60/55/50 seconds

Take the shortbread out of the microwave and gently smooth the top of the shortbread with the back of the spoon, the base does not need to cool

To a clean, tall, microwavable plastic bowl add 100g coconut cream and 15g corn flour. Mix until it forms a smooth paste. Add golden syrup, soft brown sugar, 75g coconut oil and salt to taste. Mix together

Place the caramel mix into the microwave. For a 700/800/900/1000 watt microwave, microwave for 140/120/105/85 seconds to melt the ingredients. Then for 140/120/105/85 seconds and give it a very quick stir. Then a further 205/180/150/125 seconds

Pour the caramel straight over the base and chill for approximately 40 minutes in the freezer

When the caramel has set, melt dark chocolate in the microwave and spread over the top with the back of a spoon. When the chocolate has set cut into 8 pieces and eat at room temperature