Firstly, line a 8in (20cm) with non-stick baking paper, make sure you have excess baking paper coming up over the sides of the tin to make it easier to lift your bake out later.

Preheat your oven to around 160C Fan (180C).

Cream together your dairy free butter and sugar until light and fluffy.

Mix in your flour and xanthan gum to combine. Initially I use a spatula and then use my hands to bring the dough together into a ball.

Press your dough into your pre-prepared tin. Push it right into the corners and try to make it nice and evenly flat.

Prick the top all over with a fork and place in the oven for 22-25 minutes until slightly golden on top. Put to one side and allow to cool.

Add all your caramel ingredients to your saucepan and place on a low / medium heat. Stir until the butter is fully melted and the sugar has dissolved.

Keep on the heat until it reaches 115C. Use a sugar or food thermometer to check this.

Once it's got to the right temperature, remove from the heat and stir constantly until it thickens up.

Once thickened, pour on top of the cooled shortbread base. Spread it out and place in the fridge to set.

Melt your dairy free chocolates in separate bowls.

Pour the melted dark chocolate over the caramel and spread to the edges. Then add your milk and white chocolate and use a cocktail stick or skewer to feather it in alternating directions.

Pop back in the fridge to completely set.

Remove from the tin, cut into slices/squares using a warm knife and enjoy!