Add the cashews to a food processor and pulse until you have a fine, flour-like texture. Add the cashew flour to a large bowl, then add the almond flour, coconut sugar and salt. Mix to combine the ingredients, then mix in the chopped cashews.
Add the coconut oil and vanilla to the bowl, and using your hands mix until the dough sticks together and has a coarse, sand-like texture. Set aside ½ cup of this mixture, and spread the rest evenly in the baking pan.
Pour the caramel sauce over the top in an even layer, then distribute the chocolate over the caramel. Sprinkle the reserved dough over the chocolate.
Bake at 350°F for 18 minutes, then reduce the temperature to 325°F and bake for another 10 minutes so the dessert gets crunchy.
Set the pan over a cooling rack and let it cool completely before serving. Store your bars in the refrigerator.
*You can also use store-bought cashew flour instead of using whole cashews in step 1 above. If you go that route, you'll need 1 ¼ cup of cashew flour.**For the dark chocolate, use your favorite chocolate bar, but I like to use a dark chocolate with 80% cacao to balance out the sweetness of the caramel.Be sure to read my post for more info and watch the video tutorial above.