Preheat your oven to 325°F. In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt.

Mix until a dough forms. Press the dough evenly into your prepared baking dish and bake for 10–12 minutes, or until lightly golden. Let it cool completely before adding the next layer.

In a small saucepan over low heat, combine cashew butter, maple syrup, matcha powder, vanilla extract, and a pinch of salt.

Stir until smooth and creamy. Pour the matcha caramel over the cooled shortbread base, spreading it evenly. Place the dish in the freezer for about 30 minutes to set.

Melt the vegan white chocolate chips and coconut oil in a double boiler or microwave in 20-second intervals, stirring until smooth.

Remove the dish from the freezer and pour the melted white chocolate over the matcha caramel layer. Smooth it out with a spatula.

Return the dish to the freezer for another 20–30 minutes, or until the white chocolate is firm. Once set, carefully lift the bars out of the dish using the parchment paper. Slice into 12–16 bars, depending on your desired size.