1. Line a loaf pan with baking paper and set aside.
2. 2. In a Vitamix or high-speed blender, blend together desiccated coconut, cocoa powder, and flax meal until well combined. Add in the dates and rice malt syrup and mix again until a sticky dough consistency is formed. Pat this base mixture firmly into the loaf pan and set it in the fridge.
3. In a medium bowl, whisk together the caramel filling ingredients until fully combined. Add this mixture to the base and set it in the fridge for at least an hour.
4. In a small bowl, melt together the dark chocolate and coconut oil. Drizzle the chocolate over the set caramel slice and sprinkle the desiccated coconut on top.
5. Set in the fridge for a further 5 minutes and enjoy!