Preheat oven to 350° and line a 9x9 pan with parchment paper.
In a medium bowl, combine almond flour, coconut flour, salt, coconut oil, maple syrup and vanilla. Stir well until dough comes together. Press into the bottom of the prepared pan and bake 20 minutes. Let fully cool.
Make the caramel. Combine the cashew butter, maple syrup, coconut oil and vanilla. Stir until smooth and mixed well. Add in the cashews and stir well. Add to the top of the cooled crust. Place in the fridge to chill.
Store covered in the fridge up to 10 days.