Preheat the oven to 350 F

Starting with the crust, add the almond flour, cassava flour, coconut oil, maple syrup and a pinch of salt to a bowl and combine gently using a rubber spatula or fork.

Line a loaf pan with parchment paper and flatten the crust into the bottom. You can also use an 8 x 8 pan, but the crust may be a little thinner.

Bake the crust for 12-15 minutes, until the edges start to brown. Remove from the oven and let it cool while you prepare the peanut butter layer.

Add all of the peanut butter caramel ingredients to a large bowl and whisk together until smooth. If your nut butters are on the dryer side and are hard to whisk, you can add all of the ingredients to a blender and blend until smooth.

Once the crust is cool, pour the peanut butter layer over the top.

Sprinkle the peanuts over the peanut butter layer. Let the bars freeze for 10-20 minutes before adding the chocolate.

Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth, then pour it over the peanuts. Spread it gently over the entire top layer.

Set the bars in the freezer for 2-3 hours to set. Once frozen, remove them from the freezer and slice into 18 squares. Be sure to use a large chef's knife to slice through. I like to run my knife under hot water for 10-15 seconds for smooth slicing.

Keep frozen for up to 3 months