375ml Almond Flour
60ml Salted Butter
60ml Desiccated coconut
80ml Salted Butter
80ml Double Thick Cream
3 Caring Candies Fresh Mint Chocolate grated (easiest to grate after refrigeration)
375ml Whipping Cream
45g Caring Candies Toffee Mint Humbugs (crushed)
Preheat your oven to 180°C. Thoroughly mix the dry base ingredients in a bowl. Melt the butter and mix into dry ingredients, making sure it is distributed evenly. Pat the resulting moist crumble into the base of a pie dish. Bake the crust for 8-10 minutes, or until slightly browned. Remove from the oven and set aside to cool.
Melt the butter in a small non-stick pan over medium low heat and let it cook until it is a light brown colour. Add the cream, xylitol to the butter and continue to whisk until it begins to feel sticky and the sauce has thickened. This should only take about 1 minute. Remove the pan from the heat and continue to stir until it has cooled slightly. Try to keep the caramel a little warm for mixing into the filling, but cool enough that it is still slightly sticky.
Refrigerate the chocolate to make sure it is hard, then break into small pieces. Place the mint bonbons in a ziplock bag and finely crush them with a rolling pin. Whip the cream until nearly stiff, and then fold in the caramel and 3/4 of the crushed sweets and chocolate (this works best if the caramel is still somewhat warm). Spread the whipped cream mixture over the coconut base and sprinkle over remaining crushed chocolate and sweets to serve.