Mix the Almond Flour, Spelt flour, and Melted butter in a medium bowl until combined. Then press into a sprayed 8x8 Pyrex dish.
Put in the oven and bake for 15 minutes.
While that's baking, pour the butter and Pyure into a medium sauce pan on medium/high heat until melted. Then add the heavy whipping cream and bring to a boil.
Turn down the heat to low and let it simmer for 4 minutes. Turn off the heat and add the caramel extract and Lily's Chocolate chips. Stir until the chocolate chips are completely melted.
The crust should be done by this time and cooling on a rack. Pour the chocolate caramel mixture over the crust. Drop the chopped pecans on top making sure to get some everywhere.
Place in the freezer for 4 hours. When you want a piece, just take it our 5-10 minutes early to soften and make cutting easier. Store in the freezer for up to 2 weeks...if it lasts that long!!