• Base

• 1/2 cup coconut flour
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/4 tsp cinnamon or chai or pumpkin spice
• 1 pinch of salt

• Caramel

• 1/2 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla
• 1 pinch of salt

• Topping

• 1/4 cup Loving Earth Dark Chocolate
• 1/4-1/2 tsp finely ground instant espresso (optional)
• 1tsp coconut oil
• 1 pinch of salt and extra for serving

• Step 1 :Mix base together in bowl and then press into a lined mini loaf pan or tray (I used 5 x 5 inches)
• Step 2 :Mix filling in bowl and pour onto base
• Step 3 :Freeze until set - for approximately 20 minutes
• Step 4 :Melt chocolate, coconut oil and espresso (if using) and set aside
• Step 5 :Slice bars and dip into the melted chocolate - you can pour the chocolate on to the caramel once it's set and then slice but I find it easier this way
• Step 6 :Eat! And what you don't eat store in an air-tight container in the fridge. Mixture can also be frozen for treats at a later date.