Serves 10-12.

Using a magi mix, blend the Biccy Boms into a fine crumb. Add the coconut oil and chocolate and mix again until it comes together.

Line a round tin (18cm/7” in diameter) and pour in the base mixture. Press it down and even out the surface. Leave in your freezer while you make the caramel layer.

Put all of the caramel ingredients in a pan and whisk to combine. Bring it to a boil on a medium heat.

When the caramel starts boiling whisk constantly for about 5 minutes until most of the sugar has melted. Get the tin out from the freezer and place the Choc Brownie Nugglets on top of the base layer. Pour over the caramel and put it back in the freezer for 2 hours until it’s set.

Make the crispy top by melting the cacao butter on a low heat. Once it’s all melted take it off the heat and add the maple syrup, cacao powder and salt, whisk to combine the ingredients together. Stir in the puffed brown rice.

Get the tin from the freezer and pour over the crispy chocolate mixture, making sure its smooth on top. Place your Nugglets in circles so that they cover the top of the cake, make sure to press them down slightly so that they stick to the crispy layer.

Freeze the cake for another 30 minutes and then it’s ready to be cut!

Cut the cake (if it's too hard you can leave it for 10-15 minutes to defrost slightly) and leave the slices out for about 10 minutes before devouring.

Store in an airtight container in the freezer for 1-2 weeks.