ORANGE GINGER CHOCOLATE BARS

1. Preheat oven to 350 F (175 C) and line an 8x8 inch baking pan.
2. In a mixing bowl, add almond flour, melted vegan butter, maple syrup, salt, and vanilla extract. Mix well to form a dough.
3. Press the dough evenly into the bottom of the prepared baking pan.
4. Bake for 12-14 minutes.
5. Set the base aside to cool completely.
6. In a small bowl, add all the caramel ingredients (peanut butter powder, water, maple syrup, orange zest, orange juice, salt) and whisk until smooth. If needed, add 1 tablespoon of water at a time until the desired syrup consistency is reached.
7. Pour the caramel over the cooled bars and smooth evenly. Place in the freezer to firm up, ideally overnight.
8. In the morning, remove from the freezer and slice into 16 bars.
9. Place the sliced bars back in the freezer to firm up again while you melt the chocolate.
10. To melt the chocolate, add the Zazubean chocolate bars and olive oil to a pan and melt on low heat, stirring often.
11. Pour the melted chocolate into a bowl.
12. Remove the bars from the freezer.
13. Dip each bar into the melted chocolate, ensuring it's fully coated, and place on a parchment-lined surface.
14. Top with sea salt and candied ginger, if desired.