Directions

• Preheat the oven to 180°C and line a square cake tin with greaseproof paper.
• In a mixing bowl, combine the coconut flour, 140 g of coconut oil, 4 tablespoonsful of maple syrup, and the salt by hand until a dough forms.
• Press into the tin and bake for 10 minutes or until golden. Remove from the oven and let cool.
• In a bowl, melt 70 g of coconut oil. Add the almond butter, the remaining maple syrup, and the vanilla extract and mix until smooth.
• Pour over the base, spread to the edges, and refrigerate for 1 hour.
• Melt the dark chocolate and the remaining coconut oil in a double boiler over low heat, stirring until smooth.
• Pour over the caramel layer, smooth with a spatula or spoon, and refrigerate until set.
• Cut into bars and serve.