Preheat the oven to 350ºF and line an 8-inch square pan with parchment paper, leaving a bit of overhang on all sides.
In a medium mixing bowl, whisk together the almond butter, apple sauce, maple syrup, miso paste, and vanilla until smooth.
Add the flours, baking soda, and sea salt, and mix gently with a wooden spoon or silicone spatula until blended. Add in the chopped apples and fold to integrate throughout.
Transfer batter into the prepared pan and smooth to get an even surface. Top with a single layer of thinly sliced apples—a few overlaps are fine. Sprinkle with chopped nuts and coconut sugar.
Bake for 30-35 minutes, until the top looks dry and golden brown, and a toothpick comes out clean or with just a few crumbs.
Let cool on a wire rack at least twenty minutes, then use the parchment paper to lift out of the pan and continue to cool on the rack, or eat warm, topped with the nut butter caramel (instructions below).
While the blondies cool, whisk together all ingredients for the caramel in a small bowl and set aside. Once the blondies are adequately cooled, drizzle with caramel and eat!
To store, wrap the blondies in plastic and place them in an airtight container in the fridge. They'll keep for up to a week.
