1-Getting started with this recipe: First, melt the vegan butter in a saucepan and stir in the brown sugar, coconut cream, and sea salt, then simmer for 5 minutes before refrigerating until cooled. Line a 9×9-inch baking dish with parchment paper to keep things neat.

2-Next, for the base: melt the vegan butter in a pot, add the marshmallows and vanilla extract, and stir until everything melts smoothly. Fold in the Rice Krispie cereal and press the mixture firmly into the prepared dish for a solid base. Pour the cooled caramel over the base and refrigerate until it sets firmly, which helps avoid any seepage.

3-Then, for the topping: heat the coconut cream until it simmers, pour it over the dark chocolate, and stir until smooth to create a glossy layer. Pour this over the set caramel layer and refrigerate until hardened for that perfect finish. Remember tips like lightly wetting the spatula if the mixture sticks, and use a knife warmed in boiling water for clean cuts when serving.