How to Make: Shortbread Layer: * 1¼ cup almond flour * 1/4 cup maple syrup * 1/3 cup coconut oil softened (not melted) Caramel Filling: * 1/2 cup almond butter * 6 tbsp maple syrup * 6 tbsp coconut oil melted * 1 tsp sea salt Chocolate Coating: * 1½ cup coconut sugar chocolate chips (@hukitchen or @guittardchocolate ) * 2 tbsp coconut oil Instructions: Preheat oven to 350 degrees F, and line an 8×8 baking dish with parchment paper. In a mixing bowl, add all ingredients for the shortbread layer and stir until a dough forms. Press into the parchment lined pan evenly. Bake for 10 minutes until golden brown at the edges, then cool for 10 minutes.
 While the shortbread layer is baking and cooling, make the caramel sauce. Combine all ingredients in a sauce pan and stir continuously at low/medium heat. Remove from heat and set aside until the shortbread layer is ready. Pour the caramel over the shortbread layer, and spread evenly. Freeze until set.
 Using a double boiler, melt together chocolate chips and coconut oil for the chocolate layer. When your caramel filling layer is set, pour chocolate and evenly spread. Freeze again until the chocolate is hard. Cut into squares and you’re ready to eat! 
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