INGREDIENTS
For the crust:
1/2 cup
almond flour (I used Bob's Red Mill)
1/4 cup
flax meal or ground flax
2 tbsp
dark cocoa powder
2 tbsp
100% pure maple syrup
1 tsp
coconut oil (melted)
1/8 tsp
salt
For the caramel:
1/3 cup
unrefined sugar
1/4 cup
coconut cream
1/8 tsp
salt
For the Topping:
10 oz
dark chocolate chips