For the Crust:
1.5 cups oat flour (blend rolled gf oats until fine)
1/4 cup melted butter or ghee
3 TBSP maple syrup
1 TSP vanilla extract
1/2 TSP salt

For the Date Caramel:
1 cup soft medjool dates (pitted)
1/4 cup granola butter
1 TSP coconut oil, melted
1 TSP vanilla extract
pinch of salt

For the Toppiing:
1/2 cup unsweetened dark chocolate chips (Lily's)
1 TSP coconut oil
Flaky sea salt

1 5 cups oat flour (blend rolled gf oats until fine) 1/4 cup melted butter or ghee 3 TBSP maple syrup 1 TSP vanilla extract 1/2 TSP salt 1 cup soft medjool dates (pitted) 1/4 cup granola butter 1 TSP coconut oil, melted 1 TSP vanilla extract 1/2 cup unsweetened dark chocolate chips (Lily's) 1 TSP coconut oil

1. Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.

2. Mix oat flour, melted butter, maple syrup, vanilla, and salt until a dough forms.

3. Press evenly into the pan and bake for 10-12 minutes, until edges are lightly golden.

4. Place in the freezer to cool until you’re done prepping the caramel layer. About 15-20 minutes.

5. To make the caramel layer, soak dates in hot water for 10 mins, then drain.

6. Blend the dates, granola butter, coconut oil, vanilla, and salt in a food processor until smooth. Spread the caramel evenly over the cooled shortbread, then chill in the freezer for 20-30 mins until firm.

7. Once cooled, it’s time to make the chocolate layer. Melt chocolate and coconut oil together in the microwave in 20-30 second intervals, stirring between each. Once entirely melted, pour over the chilled caramel and spread evenly. Then add a sprinkle of flaky sea salt.

8. Return to the freezer until set, about 15-20 minutes.

9. Remove from the pan and slice into small bars. Enjoy immediately! Store in the fridge for up to a week or in the freezer for 1-2 months.