Line an 8x8" baking pan with parchment paper and lightly grease.

Combine all of the ingredients (reserving the salt) in a pot set to medium heat. Bring to a boil and reduce to a medium simmer, stirring often. Simmer for about 20-25 minutes, or until the mixture is thick (not liquidy) and coats the back of a spoon very well.

Pour into mixture in the baking dish and top with salt. Set in the fridge for 2-3 hours or until fully set.

Carefully slice into small squares and keep stored in the fridge.

Preheat the oven to 350 F and line a baking sheet with greased parchment paper.

Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.

Add the ghee, maple syrup, and vanilla to the bowl and stir to combine.

Add the almond flour, arrowroot, and baking soda and stir until a dough forms.

Fold in the caramels and chocolate chips into the dough.

Scoop the dough onto the baking sheet and lightly flatten. You should have a dozen cookies.

Bake in the preheated oven for 12-14 minutes or until golden brown and baked through. Transfer to a cooling rack and serve topped with salt to taste.