Caramel Slice

For the shortbread base:

3/4 cups packed fine blanched almond flour

1.5 tbsp melted and cooled coconut oil

1 tbsp pure maple syrup

1/2 tsp vanilla extract

Pinch salt

For the cashew butter layer:

1/3 cup cashew (or other nut butter)

2-3 tbsp pure maple syrup

1/8 cup coconut oil

1/2 tsp vanilla extract

Pinch sea salt

For the chocolate layer:

1/2 cup chocolate chips

Preheat oven to 175C/350F.

In a bowl mix together the almond flour, coconut oil, maple syrup, vanilla extract & salt. Add to pan and use hands to evenly press down. Bake for 10 minutes.

Cool for 10 minutes before adding caramel. nut butter caramel layer: Add the nut butter, maple syrup, coconut oil, vanilla extract and sea salt to a pot and place over medium-low heat for 2 minutes until it starts to bubble, stirring frequently.

Pour over slightly cooled crust.

Place in fridge for at least 30 minutes-1 hour to harden.