Time needed: 30 minutes.

Ooey goey salted caramel chocolate squares!

1. Make the Shortbread Crust

   Ingredients:
   – 1 1/2 cups of almond flour
   – 3 tablespoons of coconut oil
   – 1 tablespoon of honey
   – 1 tsp almond extract
   Use a fork to combine all of the ingredients.Spray the inside of 9×9 inch pan and press the crumb into the bottom to form a crust. Bake in the oven for 10 minutes at 350 degrees.

2. Make the Caramel Sauce
   Ingredients:

   – 12 medjool dates
   -1/3 tablespoon of coconut oil melted
   – 1 teaspoon of vanilla
   -1/2 teaspoon of sea salt
   *It is best to soak the Medjool dates overnight in water. If you don’t have time, soak the Medjool dates for at least 30 minutes in hot water. Drain the water and use a food processor to blend into a paste. Add the melted coconut oil and remaining ingredients. Place the caramel sauce on top of the shortbread crust and put in the fridge for 30 minutes to set.

3. Chocolate Layer

   Ingredients
   -1 cup of chocolate chips (I use Chatfield’s Double Sark Semi-Sweet Chips they’re much cheaper at Giant Eagle)
   -1 tablespoon of coconut oil
   Put the chocolate chips and coconut oil in a microwave safe bowl. Heat for 15 second increments with stirring until the chocolate is melted. Pour over top caramel and sprinkle with sea salt. Place in the fridge until chocolate is hardened and then cut into squares. Enjoy!