prepare shortbread base: -in a bowl, combine almond flour, oat flour, maple syrup, vanilla extract and melted avocado oil. mix until well combined and a dough forms. -press the dough into the bottom of a small parchment-lined baking dish, spreading it evenly. place it in the freezer to set while you prepare the caramel filling.

make caramel filling: -in a separate bowl, mix together almond butter, maple syrup, vanilla, avocado oil, oat flour and a pinch of sea salt until smooth and creamy. -remove the baking dish from the refrigerator and spread the caramel filling evenly over the chilled shortbread layer. return it to the freezer to set for a few hours.

prepare chocolate topping: -in a microwave-safe bowl, melt chocolate chips and avocado oil together in 30-second intervals, stirring until smooth.

assemble: -once the caramel layer has set, cut into bars/squares and dip or coat in the melted chocolate. -return the dish to the freezer and let it chill until the chocolate is set, usually about 1 hr. store in the freezer in an airtight container and thaw before eating.