For the Crust:

1. Line a tart tin with greaseproof paper.
2. Place the biscuits into a food processor/ blender and whizz up until crumb-like.
3. Melt the vegan butter/margarine and pour into the biscuits and mix together until like wet sand.
4. Firmly press the biscuit mixture into the lined tin until its compact.
5. Place into the fridge or freezer whilst you make the filling.

For the Chocolate Filling: 

1. Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.
2. Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.
3. Place the dark chocolate into a heatproof bowl and pour over the hot cream.
4. Allow to sit for a few minutes then stir together. The cream will melt the chocolate.

For the Vegan Honeycomb:

1. Line a square baking tray with greaseproof paper.
2. In a medium saucepan, add in the syrup, sugar and water and heat on high.
3. After a few minutes, it will start to bubble, turn off the heat and immediately add in the bicarbonate of soda.
4. Whisk the bicarbonate of soda in with a balloon whisk until the mixture foams, doubles in size and is bubble.
5. Once combined, immediately pour onto the lined tray and do NOT spread out or level as it will lose all of the air bubbles.
6. Place the tray into a cool area/at room temperature to set. This will take about 1 hour. DO NOT touch it!

To Assemble:  

1. Spread some caramel sauce on top of the base (optional).
2. Pour the chocolate filling onto the crust and level with a spoon or offset spatula.
3. Place into the freezer for 2-3 hours, or until set.
4. Drizzle melted dark chocolate, grate dark chocolate, and sprinkle homemade honeycomb
5. Store in a sealed container in the freezer and best eaten within a few days.