Add all of the cookie layer ingredients, except the chocolate chips, into a food processor and blitz until combined. Mixture should be sticky and crumbly.
Stir in chocolate chips then tip the contents into a baking tray lined with baking paper. Press down with your hands to make the dough even and compact.
Place in the freezer.
Caramel Layer
Using the same food processor (I don’t bother cleaning it), add all the caramel ingredients and again blend until smooth and creamy, scraping down the sides if necessary.
Pour the caramel layer over the cookie layer, smoothing out the top, and return to the freezer while you make the last layer.
Chocolate Layer
Place a heatproof bowl over a pan with boiling water - the bottom of the bowl should not touch the water. Break your chocolate into pieces and melt in the bowl. Whisk in the almond milk.
Pour the final layer over the caramel layer, tap the tray to even it out, sprinkle the sea salt, and place back in the freezer for 15 minutes to set.
Serving
Once completely set, cut into slices and store in the fridge or freezer - simply thaw for 10-15 minutes if frozen. To make it easier to cut, you might find it easier to use a sharp knife and dunk it in hot water. Wipe off excess water with a kitchen towel, and the heat from the knife should help cut through the chocolate.
Notes
NUT FREE - you could make this recipe nut free by using tahini and sunflower butter, subbing the almond flour for coconut flour, almond milk for rice or coconut milk, and the cashews for sunflower seeds.
Keep stored in a sealed container in the fridge or freezer.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/cookie-dough-caramel-slices