Base:

1. Melt your vegan spread in a saucepan over a low heat
2. Add your biscuits to a sandwich bag, seal, and bash with a rolling pin until a crumb forms
3. Combine biscuits and melted spread in a bowl
4. Grease a round baking dish with vegan spread (a dish with a removable bottom works best)
5. Spread your biscuit mixture evenly along the bottom of the dish and press down gently with the back of a spoon
6. Leave to chill in the fridge for an hour

Filling:

1. Break up your chocolate into a large bowl, and add the coconut oil
2. Heat the coconut milk slowly over a low heat until it is steaming hot
3. Pour the hot coconut milk over the chocolate and oil in order to melt down. Stir slowly and gently to combine
4. Add the vanilla and salt, and stir to combine
5. Pour over the set base and place back in the fridge for another hour

Caramel:

1. Add brown sugar to a saucepan over a medium-low heat. Stirring often, allow the sugar to cook for 1-2 minutes
2. Add the coconut milk and stir to combine. Cook until bubbling, then for one further minute
3. Add salt, stir in then remove from heat
4. Stir the caramel into the chocolate tart bit by bit in any pattern you like to create a marble effect
5. Return the tart to the fridge to firm up for at least 4 hours, but ideally over night. Keep refrigerated until you are ready to serve

Eating:

1. Remove the tart from the tray by pressing the bottom out (no, sorry, this recipe is too tasty to ruin with a tasteless joke here)
2. Transfer to a large serving plate, and decorate with fresh berries if you’d like
3. Cut into slices – this recipe yields 10-12 slices
4. Enjoy!