- Preheat your oven to 170 degree Celsius
- Combine the cookie ingredients in a bowl until the dough reaches a firm and wet consistency
- Place the dough in a small baking dish or brownie pan with parchment paper and press down evenly
- Bake for 12 minutes or until hardened and let it cool completely
- Melt all of the caramel ingredients together in a pan over low heat until combined
- Pour it over the cooled cookie layer and place in the freezer for 1 hour or until hard
- Melt the chocolate together with the coconut oil au bain-marie or in the microwave
- Pour it over the frozen caramel layer and top with almonds
- Place in the fridge for 30 more minutes to set and cut it into pieces
How to store? Store in a sealed container in the fridge for up to 2 weeks or in a bag in the freezer for up to 1 month.
