In the bowl of an electric mixer, beat the coconut oil and coconut sugar together until smooth.

Add the egg and vanilla bean paste and mix until combined.

Add the flour, cacao and salt and mix until the dough comes together.

Refrigerate for 1 hour.

Pre-heat the oven to 160C (350F) fan-forced and line a baking tray with baking paper.

Take the dough out of the fridge and roll into balls using a tablespoon of dough at a time.

Place on the tray leaving a few centimetres between each one.

Using your knuckle or finger, press down in the middle of each one to make a well.

Bake for approximately 10 minutes or until the biscuits are just set when you touch them.

Leave them to cool on the tray out of the oven for 5 minutes and then transfer to a wire rack to cool completely.

When cool, fill with salted caramel and sprinkle with sea salt and drizzle over melted dark chocolate if you want to.