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Preheat the oven to 180 Celsius/350 Fahrenheit.
Place the crust ingredients in a large mixing bowl and stir together with a spatula. Line a small baking tray (24cm x 16cm) with parchment paper. Press the mix into the bottom of the tray to form a crust.
Bake the crust in the oven for 15 minutes or until it is lightly browned. Remove the crust from the oven and let it cool down.
Melt the cream, butter and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes). Option to sprinkle over the xanthan gum and stir to incorporate. Let the caramel cool for 10-15 minutes.
Spread the caramel over the cooled crust and place in the fridge for 10 minutes until it has firmed up.
Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. Pour on top of the caramel layer. Let the mixture chill in the freezer for 30 minutes or until fully set.
Grease or wet a sharp knife and cut into bars!