Firstly, preheat the oven to 180C. To make the pastry, melt the coconut oil and then combine all three ingredients together using your hands until you have a smooth ball of pastry dough.

Grease 4 mini pie tins, or about 6 holes in a muffin tray, and add a small amount of the dough to the muffin tin, pressing the pastry down and into the edges to form small tarts. Place the tarts in the oven to bake for about 10-15 minutes, or until they're golden around the edges.

Whilst they're in the oven, make the caramel. Begin by adding the sugar and water to a pan and bringing to the boil, let it boil away for about 1 minute before you pour in the coconut milk, then let it boil down for about 10 minutes, stirring constantly until you have a thickened caramel.

Once the caramel has been made, take it off the heat and let it cool for 5 minutes, then add a teaspoon of salt or less/more to taste.

When the caramel and the tarts are both cooked and have cooled to room temperature, add a teaspoon full of the caramel sauce to each tart.

To make the chocolate layer, simply melt the coconut oil in a bain marie and add in the cacao powder and maple, stirring until you have a smooth chocolate sauce.

Then, top the caramel filling with a layer of chocolate sauce and decorate with cacao nibs and sea salt flakes, if you like. Chill in the fridge for at least 1 hour before serving and store in the fridge.