Make the crust

1. Line an 8 x 8″ square baking dish with parchment paper and preheat the oven to 350ºF.
2. Combine the oat flour, almond butter, coconut oil, maple syrup and salt in a blender or food processor. Pulse in the water one tbsp at a time, but don’t exceed 2 tbsp, this is just to help get things moving and help the dough come together. Process until the dough holds together when pressed between your fingers. Pulse in the remaining 1/2 cup rolled oats.
3. Reserve about 1/3 of the dough and place in a bowl and add the chopped pecans. This will be used as the topping.
4. Press the remaining dough into your prepared pan.

For the filling

1. Heat a medium pot over medium-low heat. Add some coconut oil and then add the chopped apples, spices, maple syrup and lemon juice. Sauté for 8 to 10 minutes, until slightly softened.
2. In a small bowl, add the tapioca flour and the water and whisk to combine. Add this to the apples and stir to combine. Cook until thickened, about 2 to 4 minutes longer.

For assembly

1. Remove the apple filling from the heat and then add on top of the crust in an even layer. Add the crumble on top.
2. Place into your preheated oven and bake for 35 to 40 minutes, until everything is bubbly and cooked through.
3. Remove from the oven and let cool for at least 30 minutes in the pan. Then lift the parchment paper out of the pan and let the bars cool on a cooling rack for another 25 minutes or so. From there, you’re able to cut into squares and enjoy.

For the caramel sauce

1. Soak your medjool dates in a bowl of just boiled water for about 10 minutes to soften them. Then remove from the water, cut them in half and pit them.
2. Add the pitted dates to a blender along with all other caramel ingredients. Blend on high until smooth.