Combine the almond flour, cinnamon, and salt in a bowl. Add the melted coconut butter and use your hands to mix the ingredients. It should form a crumbley crust. Add more melted coconut butter if needed. Place the crust in the prepared pan, pressing down to coat the bottom of the pan evenly. Combine the coconut flakes, the nuts and the chocolate chunks together using your hands to mix them up. Reserve about a 1/4 cup of this mixture. Cover the crust evenly with the nut/flake mixture and pour the caramel sauce evenly over it. Pressing down with a spatula to make it flat and even. Sprinkle the remaining 1/4 cup of the nut/flake mixture over the pan. Bake for about 25-30 minutes, until lightly browned and bubbly.