Preheat oven to 350 degrees Fahrenheit and line an eight-inch square pan with Gefen Parchment Paper. In a medium bowl, combine grain-free flour, coconut oil, maple syrup, and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 15 minutes, or until sides are slightly brown. Let cool while preparing the next layer.

In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth. Pour over cooled crust and place in the freezer to harden (around one to two hours).

Once the caramel mixture is hardened, melt chocolate and oil in a double boiler or in a microwave on low heat for 20-second increments, mixing in between so as not to burn the chocolate.

Mix until smooth and pour over the caramel layer. Freeze for 20 to 30 minutes until hardened.

Once the chocolate is set, remove by pulling up on the parchment paper. Place the entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 sticks. Store in the fridge.