make the cookie dough base: in a mixing bowl, combine almond flour, oat flour, almond butter, maple syrup, coconut oil, vanilla extract, and salt. stir until a soft dough forms. fold in the mini chocolate chips. press the dough evenly into a parchment-lined 8x8 pan or bread loaf pan. place in the freezer while you make the caramel.

make the caramel: in a small saucepan, add nut butter, maple syrup, edward u0026 sons let’s do organic heavy coconut cream, vanilla, and salt. whisk constantly over medium-low heat for about 3 minutes until thick, smooth, and glossy. remove from heat and let cool for 5 minutes. pour over the cookie dough base and spread evenly. freeze again for an hour until the caramel is set.

make the chocolate topping: melt chocolate chips and coconut oil together until smooth. to make it easy, slice the bars and then pour over the caramel layer and evenly coat the top. place back in the freezer for 30–45 minutes until the chocolate is firm.

serve: enjoy right away once the chocolate is set. to enjoy after freezing, let it sit at room temperature for 10 minutes for that perfect cookie dough bite.