Mix the oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt until sticky.
Press firmly into a lined loaf tin. 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 over the chilled base and spread evenly. Chill in the fridge for another 15–20 minutes.
Finish by making the chocolate layer. Melt the dark chocolate with the optional coconut oil and pour over the chilled layers. Use a spatula to even the surface. Sprinkle on a pinch of sea salt and chill in the fridge until it sets (around 20 min).
Cut into 12 squares and enjoy!
