Vegan Butterscotch Millionaire's Shortbread

1. Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper. 2. In your food processor, combine the gluten-free flour, almond flour, vegan butter, maple syrup, and salt until the ingredients stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times. 3. Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature. 4. For the butterscotch filling, add the vegan butter to a saucepan and melt over medium heat. Add the remaining ingredients and continue to heat whilst stirring. Place your candy thermometer in the caramel and heat until it reaches 116°C (240°). Remove from the heat and allow the caramel to cool slightly for 5 minutes. 5. Pour the caramel over the shortbread base and allow it to reach room temperature before transferring to the fridge for at least 2 hours (or overnight). 6. For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Allow it to sit at room temperature for at least 15 minutes before slicing into servings. 7. To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices. 8. Store these slices in an airtight container at room temperature and consume within 3-5 days. Alternatively, you can freeze any unused portions and defrost them as needed.