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Mix the oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt until sticky
Press firmly into a lined loaf tin and chill in the fridge for 30 minutes
Make the caramel layer by combining the nut butter, maple syrup/honey, vanilla extract and a pinch of salt in a bowl
Pour the caramel over the chilled base and spread evenly, then chill in the fridge for another 15–20 minutes
Melt the dark chocolate with the optional coconut oil and pour over the chilled layers
Use a spatula to even the surface and sprinkle on a pinch of sea salt
Chill in the fridge until it sets (around 20 minutes)
Cut into 12 squares and serve