Line a baking dish with parchment paper. I used an 8×4 inch baking dish.
In a mixing bowl, combine the oat flour, coconut nectar, popped amaranth, rice crisps, melted coconut oil, and vanilla extract. Mix using a wooden spoon until you get a sticky mixture.
Transfer the mixture to the baking dish, cover with another layer of parchment paper and press very firmly using the bottom of a glass. You want the crust to be very firmly packed. Place in the refrigerator for 1 hour (or 30 min in the freezer).
Salted Caramel Layer
In a small bowl, combine the maple syrup and almond butter. Stir in the melted cocoa butter, vanilla extract and sea salt. Whisk until fully combined.
Remove the baking dish from the refrigerator and pour the salted caramel on top on the popped amaranth crust. Place in the refrigerator for another 2 hours, or until the caramel layer is firm to touch.
Once the caramel layer is firm: in a bowl, combine the melted cocoa butter, cocoa powder, and maple syrup. Pour over the salted caramel layer and slightly rotate the baking dish to distribute the chocolate evenly. Place in the refrigerator for another 10-15 minutes.
Once firm, remove from the baking dish. Run a large knife under hot water, pat it dry and carefully cut into bars. I cut mine into 8 large bars but you can definitely cut it into 16 bite-size bars!