In a medium bowl, whisk together almond butter, coconut nectar or maple syrup and vanilla extract until well combined.

Add almonds to a blender or food processor and pulse until a coarse flour forms. A few almond pieces are okay.

Add almonds, cacao powder and oat flour to the almond butter mixture. Stir until well combined, the texture should be similar to cookie dough.

Press the mixture evenly into the bottom of a parchment-lined loaf pan, you can use your fingers, a spatula or the bottom of a measuring cup. Place in the freezer to set while you make the rest.

In a small saucepan, over medium heat, whisk together the almond butter, coconut nectar or maple syrup, coconut oil and vanilla extract until the caramel starts to just slightly bubble. Remove from the heat.

Remove the pan from the freezer and pour the almond butter caramel on top of the chocolate almond base. If necessary, use a spatula to spread it onto an even layer. Return to the freezer for 15 – 20 minutes to firm up.

To melt the chocolate, place the chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.

Once fully set, remove from the freezer and cut into squares.

Store any leftovers in the fridge for a quick and delicious treat anytime. Enjoy them straight from the fridge (not frozen) or at room temperature (but be careful, if the weather is too hot, the caramel might start to melt).