Shortbread Caramel Bars

Ingredients:

Crust:

• 2 and 1/2 cup almond flour
• 1/3 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract

Caramel:

• 8 medjool dates
• ¼ cup and 2 tablespoons almond milk
• 1 tsp vanilla extract
• 1/2 cup almond butter

Chocolate Layer:

• Half cup dark chocolate chips
• 1 teaspoon canola oil

Directions:

Prepare crust:

• In a bowl mix together almond flour, maple syrup, melted coconut oil, salt, and vanilla extract until well blended.
• Line a 9×9 baking pan with parchment paper. Press crust evenly into pan. Bake 12 minutes until golden brown. Set aside to cool completely (put in freezer to speed the process).

Prepare caramel:

• Soak pitted medjool dates in hot water for 3 minutes. Drain water and place dates, almond milk, salt, and vanilla extract into food processor and blend till smooth. You might need to pause a few times to scrape down the sides. Pour date mixture into a bowl and stir in the almond butter until smooth and well blended. 
• Pour over crust and freeze for at least 1 hour.
• Prepare chocolate topping by melting chocolate and oil together. Pour a thin layer onto caramel layer. Freeze for at least 1 more hour. Slice and enjoy!