Line a 4×7 inch pan or baking dish with parchment paper. Set aside.
In a small mixing bowl, whisk together the oat flour, almond flour, ginger, cinnamon, and nutmeg. Add the maple syrup, almond butter, and coconut oil.
Mix until it forms a dough. It should hold together well but not be too sticky. If it’s too sticky, add more oat flour, if it’s too dry add more maple syrup.
Transfer the mixture to the prepared dish and press it down very firmly into an even layer. (Use a piece of parchment paper placed on top and flatten with the bottom of a glass.)
Make the caramel layer: in a small bowl, whisk together the almond butter, maple syrup, cocoa butter, vanilla, cinnamon, and salt. Pour over the shortbread base into an even layer. Place in the freezer for about one hour.
After one hour, the caramel should have firmed up. Prepare the glaze: in a small bowl, whisk together the melted cocoa butter, maple syrup, tahini, and vanilla extract. Pour over the caramel and tilt the dish to spread the glaze evenly.
Place back into the freezer for another hour. Remove from the freezer and cut into 12 bars. To prevent the white chocolate glaze from cracking, run your knife under hot water before cutting.
Store these bars in the freezer and enjoy frozen! Bars will keep for up to 1 month in the freezer.