Tropical Vegan "Thanks-a-Million" Squares

Instructions

Line a 20cm (8-inch) square baking tray with baking paper and preheat the oven to 170ºC (340ºF).
In a bowl, cream together the coconut oil, coconut sugar, and mashed banana.
Add the gluten-free flour to the mixture and form it into a dough.
Press the dough into the lined baking tray, smoothing it with the back of a spoon, and prick it all over with a fork.
Bake for approximately 25 minutes or until the base turns golden brown.
Allow it to cool in the tin before adding the coconut caramel layer.

In a small pan, gently heat the coconut cream with the maple syrup, stirring to combine.
Turn off the heat and add the grated creamed coconut.
Stir well to fully combine, then allow it to cool.
Once cooled, spread the coconut caramel evenly over the shortbread base.

Melt the dairy-free chocolate and coconut oil together in a heatproof bowl placed over a pan of hot (but not boiling) water.
Stir well to combine.
Pour the melted chocolate over the coconut caramel layer and top with your preferred sugar decorations.
Allow the bars to set at room temperature for 2-3 hours before slicing them into squares.