Preheat oven to 170 degrees celsius.

In one bowl, mix the almond meal, coconut flour, salt and rapadura sugar.

In a separate bowl, whisk the egg and melted butter. Pour into the flour mix, combining well until it forms a dough-like consistency.

Roll small balls from the dough and flatten out into cookie shapes. Press with your thumb or a teaspoon to make a dent in the middle of each for the caramel (which will be added later). Repeat with the remaining mixture. Placing them on a lined baking tray. The mix should make approximately 8-10 biscuits.

Bake for approximately 15 minutes or until golden.

Heat a saucepan over a medium-high heat and add the coconut oil, then the coconut cream and maple syrup. Bring to a boil and stir occasionally until the liquid has thickened. A good trick to help the caramel thicken is to pour the tin of coconut cream into an air tight container and refrigerate overnight. The cream will rise to the top and separate from the liquid so you can then scrape the cream off and not use the liquid. Also, when cooking the caramel, it's best not to stir very often when it's reducing - this will help it thicken up quicker.

Remove from the heat and cool.

Heat a saucepan over a low heat and add the coconut oil, cacao melts and maple syrup. Remove as soon as it starts to melt and continue stirring until completely melted. Let cool.

Once the cookies have cooled, spoon the caramel into the groove of each cookie and place in the refrigerator for 20 minutes to cool and set.