Coconut Biscuits
Preheat the oven to 180 °C.
Line a baking tray with baking paper. Place all of the ingredients into a food processor and process until smooth. Turn the mixture out onto a surface sprinkled with a little extra coconut flour. Gently roll the dough out to a thickness of about 1 cm. Using a 7 cm diameter cookie cutter, cut out 12 circles and using a lifter, place onto the lined baking tray. Bake for 8-10 minutes until golden.

Mint Sugar
Place all of the ingredients into a food processor and blend until fine.

Caramel
Melt the butter in a heavy-based saucepan over medium heat. Add the xylitol and whisk until melted. Bring up to a boil and allow to bubble away for 2-3 minutes until golden in colour. Pour in the cream and vanilla seeds and cook for 1 minute. Whisk constantly and keep an eye on the mixture as it will brown very quickly.

To Assemble the Dessert
Place a biscuit on each serving plate, top with whipped cream and sprinkle with mint sugar and cocoa nibs. Repeat with a second and third layer. Drizzle the warm caramel sauce (*see tip) over the desserts or serve on the side. Garnish with mint leaves (optional).

Tip: Due to the use of xylitol the caramel sauce crystalises very quickly if not served warm. If it does sit for a while and crystalises, you can remedy this by reheating it in the microwave for a few seconds until warm, add a splash of cream and whisk vigorously until smooth.