• Spoon the coconut cream out of the chilled tin, leaving the coconut water at the bottom of the can behind
• Pour the coconut milk, maple syrup and salt into a pan
• Boil over a medium heat and then reduce the heat once it reaches boiling point. Simmer for 30 or so minutes, stirring occasionally.
• Add coconut oil and heat for another 5 minutes and the caramel will start to develop a darker colour. Keep stirring throughout the process.
• Remove from heat and add the vanilla and then pour into a bowl to cool

For the rest of the tart

• Crush the biscuits – I just hit them with the back of a wooden spoon while they were in the packet - but you can also add to a bowl and crush with the back of a wooden spoon 
• Remove the next two cans of coconut cream from the fridge and spoon off the cream from the top of the cans
• Whisk the coconut cream in a big bowl for 3 minutes over an icy bath – I do this in the kitchen sink. The coolness of the ice helps the cream to thicken up
• Once the coconut cream is slightly thicker, pour in the cooled caramel and stir in one of the crushed chocolates
• Begin to layer the tart – starting with crushed biscuits, then the caramel mixture.
• Top off with more crushed chocolate
• Refrigerate for an hour to set