Cookie:

• In a large bowl, mix the almond flour, arrowroot powder and salt.
• In a separate bowl whisk together the coconut oil, vanilla and honey.
• Using a rubber spatula, gently mix wet and dry ingredients together. Do not over mix or the batter will become oily.
• Line a cookie sheet with parchment paper and shape the dough into a square of about ¼-inch thickness.
• Bake in a preheated oven to 350°F for 10-15 minutes or until the edges and top start to turn brown.
• Remove from oven and immediately cut into approximately 14 1x3-inch pieces using a knife or pastry chopper. Do not separate the pieces.
• Set cookie sheet on a wire rack to cool, then separate each piece.
• Make the caramel recipe and after it cools spread evenly across the top of each cookie.
• Refrigerate until caramel hardens.
• Melt the chocolate chips and cacao butter slowly in a double boiler.
• Dip each cookie, one at the time in the melted chocolate.
• Placed dipped cookies on parchment paper and refrigerate until set.