Rustic Caramel Squares
[Vegan, Gluten-Free]

To Make the Chocolate:

1. Melt the chocolate in a double boiler above steam.
2. When ready, take it off the heat, add milk and whisk well until smooth.
3. Add maple syrup and repeat.

To Make the Bars:

1. Preheat oven to 400°F.
2. In the meantime, grind almonds in a food processor (make sure they remain chunky).
3. In a bowl, mix all ingredients thoroughly.
4. Spread evenly on your baking sheets and press down with your fingers all the way to the edge. Make it flat as possible.
5. Bake for 15 to 20 minutes until golden brown.
6. When ready, let it cool down.
7. Remove from the baking sheet and carefully peel off the parchment paper.
8. Place on the cutting board and cut each piece in half vertically. It’s easier to work with it when it when smaller.
9. Spread half of the caramel on one half of each crisp about ¼ inch thick while leaving about ¼ inch space from the edge.
10. Place the remaining halves on top and press down lightly.
11. Store in a refrigerator for a couple of hours.
12. When ready add melted chocolate on top with spatula evenly as possible and place it into a refrigerator overnight.
13. Before serving, cut it into squares with sharp knife. It will not be possible to do it neatly but do your best.