- Line a loaf tin with baking paper.
- Mix the maple syrup and coconut oil together until combined.
- Add the almond flour and salt and mix until a thick dough forms.
- Fold through the chocolate chips and transfer to the lined tin, pressing into place.
- Fold together the caramel until well combined. Pour over the base and refrigerate for around 30 minutes to firm up.
- Pour the melted chocolate over the slice and refrigerate until set.
- Slice into bars and sprinkle with flaky salt.
Recipe by Tess Eden, for more vegan foodie inspo you can checkout her page @eden.vegan. ✨
