Preheat oven to 350°F degrees. Place Flexiflat onPerforated Baking Sheet and set aside.
In Stainless Mixing Bowl, combine almond flour,melted coconut oil and maple syrup. Press mixture into bottom of Flexiflat creating a thin bottom crust.
Bake for 15-20 minutes or until slightly golden. Take out of oven and allow to cool completely while you prepare the “caramel” layer.
In a medium saucepan, combine the nut/seed butter with the maple syrup and oil. Bring mixture to a rolling boil and stir consistently for 8 minutes at this rolling boil. Pour mixture into cooled crust and place in refrigerator to cool completely.
Once cooled/set, prepare the chocolate to pour on top. In your Mini Round Mold, melt your chocolate at 50% power in 30 second increments until melted, stirring between each increment. Once melted, pour chocolate over “caramel” layer. Tap bottom of baking sheet to level the chocolate in the layer. Return to refrigerator to cool completely.
Once bars are completely cooled, they are ready to cut (with your Cake Server Knife) and serve. Store leftovers in an airtight container in the refrigerator.