For the pecan caramel:

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1 tbsp instant coffee or instant espresso powder

60ml boiling water

115-125g coconut cream

1 tsp vanilla extract

90g dark brown soft sugar

¼ tsp salt

150 g pecans, plus extra to decorate

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For the base:

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300 g Biscoff biscuits (cookies)

100 g vegan block butter, melted, plus extra for greasing

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For the chocolate filling:

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400 ml coconut milk

2 tbsp agave syrup

300 g 70% dark (bittersweet) vegan chocolate, roughly chopped

1 tbsp vanilla extract

50g (% cup) coconut yogurt

flaky sea salt, to decorate

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1. Preheat the oven to 160°C(350°F/gas 4). Grease a 23 cm (9 inch) loose-bottomed tart tin and line the base with a ring of baking parchment.

2. First, make the caramel. In a small saucepan, dissolve the coffee or espresso powder in the boiling water. Add the coconut cream, vanilla extract, sugar and salt and mix together. then bring to the boil and allow to bubble. stirring constantly, for 5-6 minutes until reduced by half.

3. Pour into a bowl and allow to cool.

4. In a food processor or using a ziplock bag and a rolling pan, blitz or bash the biscuits into a fine powder. Transfer to a bowl and add the melted butter. Mix together with your hands -it should just come together when you squeeze it.

5. Place half of the biscuit base mixture into the tin and form the edge, then place the rest in the middle and form the base. Even it out with the bottom of a cup or glass.

6. Place the tin on a baking sheet and scatter the pecans next to it on the sheet to toast as the base is baking.

7. Bake in the oven for 15 minutes.

8. Next, make the chocolate filling. Warm the coconut milk with the agave syrup in a saucepan over a medium heat until steaming. Put the chocolate into a bowl and pour over the hot coconut milk. Mix with a spatula until the chocolate has melted. Add the vanilla extract and stir to combine. Allow to cool for a few minutes, then fold in the yoghurt.

9. To assemble, pour the caramel into the prepared base, then break up the roasted pecans with your hands and scatter over the caramel. Pour over the chocolate filling and even out with a palette knife or spatula. Top with more pecans and a pinch of flaky. sea salt. Leave to sit in the refrigerator for at least 3 hours before serving.