1 teaspoon of vanilla extract to a food processor and pulsed until smooth.
Chocolate Layer
3/4 cup dark or semi-sweet chocolate chips
1 tsp coconut oil (optional)
Directions
Preheat oven to 350F. It’s important to use an 8×8 inch as a 9×9 inch pan may be too big.
In a medium bowl add the almond flour, butter/oil, sugar/maple syrup/honey, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
In a food processor mix all ingredients til smooth. Spread over cookie base.
Melt chocolate and coconut oil in a double boiler, stir to combine and add on top of the caramel layer.
Place in refrigerator for 1-2 hours. Cut into small bars. 18-21 bars.