FILLING (CRUST) (Makes 15 squares) Total time (20-25min)

1 cup  organic almond flour

1 cup gluten free oats

3/4 cup coconut sugar

1/2 tsp baking soda

1/2 tsp. salt

8 tbsp. melted organic butter (may need more butter depending on almond flour)


1 cup  Chocolate chips (enjoy chips)

Caramel topping (see below how to make caramel)


1/2 cup almond butter

1/4 cup coconut oil, melted

1/3 cup organic maple syrup

1 tsp. vanilla

1/4 tsp sea salt

2 tbsp. almond flour. (add after, see directions)


Preheat oven to 350 degrees. In a large bowl combine ingredients for crust. Blend with a mixer to form crumbs into bottom of 11×7 pan. Only put half of the crumbs on bottom of pan. Smooth batter on the bottom of pan. No need to grease.  Bake 12 min. Set aside.

To make caramel, add all ingredients in a pot on low heat and mix well till melted. Add in the extra 3 tbsp almond flour to thicken.

Remove from oven and sprinkle with chocolate chips and drizzle caramel over the top. Sprinkle with remaining crumb mixture. Bake 10 min, open oven and with a spatula, smooth the top a bit to make sure crust is covered well. Bake another 10-15 min or until crisp on top. Chill for 1-2 hours. Cut 1×1 squares. ENJOY! You may want to double this recipe! So good!

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