Preheat oven to 350 degrees and line an 8 x 8 square metal baking dish with parchment paper.

Combine the water, lemon juice and apples in a medium saucepan and bring to a boil over medium heat, apples should be somewhat softened.

In a separate bowl, combine the dry ingredients, then stir into the apple mixture until dissolved and mixture thickens. Remove from heat and set aside to cool a bit.

Whisk together the almond butter, maple syrup, vanilla, coconut oil until smooth. Stir in the almond flour, coconut flour, salt, cinnamon, and baking soda until a thick crumbly dough forms

Press ¾ of the dough into the prepared baking dish lined with parchment paper, chill the remaining dough while you bake bottom crust 7 minutes, then remove from oven.

Spread the apple mixture over the partially baked crust, then drop or spoon the chilled crust mixture evenly over the top. Return to oven and continue to bake 25 minutes until top is golden brown. Remove and allow to cool completely before cutting into squares.

Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10-15 mins. It should resemble dark caramel. Remove from heat and stir in the vanilla and salt. Allow to cool completely before serving.