Add the blanched almonds, coconut sugar and salt to your food processor and blitz to a fine crumb consistency.
Add the almond butter, vanilla extract and cacao powder and blend for another minute or so to combine.
Lastly, add the milk and chilled coconut milk from the top of the can to the mix and blend for about 30 seconds to combine.
Line the bottom of a baking dish (7’ x 11’) with parchment paper. Press the mixture into the base of the pan using a flat bottomed glass. Set aside in the freezer while you prepare the caramel layer.
For the caramel, add all of the ingredients to a high speed blender and blend until smooth and creamy.
Spread the caramel out evenly over the base using a spatula.
Place in the freezer to set for at least 6 hours or overnight if possible.
Melt the chocolate over a double boiler, make sure it doesn’t get too hot as this will melt the bars, so you just want to heat it enough to melt the chocolate.
Take the mars slab out of the baking tray and cut into 14-16 bars.
Carefully hold sit each bar on top of a fork and spoon the melted chocolate over the top and around the sides.
Sit the chocolate covered bars on a sheet of parchment paper and place back in the freezer for 10 minutes before serving.