Gluten Free Caramel Apple Cheesecake Bars

6 Preheat oven to 350° and line a 9x9 pan with parchment paper. 
2 Make the apple filling. Add the apples, apple pie spice, salt and water to a medium sauce pan. Cook over medium/low heat for 6 minutes, until apples start to get tender and start to thicken. Let cool as the bars are assembled. 
3 Make the crust. In a medium bowl, combine the almond flour, coconut flour, coconut sugar, salt, coconut oil, and maple syrup. Mix until well combined. Press 2/3 of the mixture into the bottom of the pan, saving the rest for the top. Bake crust for 10 minutes and let cool for 10 minutes.
1 While crust is baking, make the cheesecake. In a medium bowl, combine the goat cheese and maple sugar and beat with a hand mixer until combined- about 2-3 minutes. Add the egg and vanilla and beat again until smooth. Pour over cooled crust, top with apple mixture and remaining dough and bake 21 minutes, until topping is lightly browned. Let cool before topping with caramel. 
4 Make the caramel. In microwave safe bowl, combine the almond butter, coconut oil, and maple syrup. Microwave for 30 seconds and stir well. Mixture should be smooth. Add in the vanilla and stir again. Drizzle over cooled bars. 
5 Store covered in the fridge for up to 10 days.