First, make your base by combining all of the ingredients in a food processor and blitz until a chunky paste.
Push the mixture down into the base of a baking tray until about 1.5cm thick – don't worry if it does not come to the edge as it will hold it's shape, just make sure that the edges are straight.
Next, make the caramel topping by combining all of the ingredients together in a high-speed blender until a smooth gooey texture.
Spoon the thick mixture over the base and smooth out until even. Place into the freezer for 1-2 hours until hard.
Heat the raw cacao butter in a bain-marie on a low heat.
Take off the heat and then mix in the raw cacao powder and coconut blossom syrup.
Whisk together or put into a blender to make it thick and velvety.
Pour over the caramel layer and put back into the freezer for 20 minutes. Remove and cut into little bite size squares.