To make the caramel, heat the vegan butter in a small saucepan over medium heat until melted. Stir in the brown sugar, coconut cream and sea salt. Bring to boil then reduce the heat to a simmer, stirring frequently for 5 minutes. Transer the caramel to a jar or container and let place in the refridgerator to thicken and cool completely before using. This may take up to 2 hours.

Line a greased 9x9 baking dish with parchement paper and set aside.

For the rice krispie treat base, melt the vegan butter in a large pot over medium heat. Stir in the marshmallows and vanilla extract. Cook, stirring occasionally, until melted and sticky. Remove from the heat and fold in the rice krispie cereal. Use a spatula to press the mixture into the prepared dish.

Pour the cool, thickened caramel over the rice krispie base in an even layer. Refridgerate for at least 30 minutes or until the caramel has set.

To make the chocolate topping, heat the coconut cream in a small sauce pan or in the microwave until just simmering. Pour over the chocolate and stir until smooth. Pour over the chilled rice krispie treats and refridgerate again until hardened. About 15-20 minutes.