• Cover a 9-inch x 5-inch rectangle baking dish with parchment paper. Set aside.
• In a medium bowl, add coconut flour (or almond flour; if so, make sure you respect the correct ratio of ingredients based on the flour you choose), maple syrup, and melted coconut oil.
• Combine with a spatula at first, then knead the dough with your hands. The dough is soft and wet at first and dry as you go, becoming easier to shape into a ball.
• Gather the dough into a ball and place it in the center of the prepared dish.
• Press the ball with your fingers to evenly cover the bottom of the dish. You can smooth the top of the layer using a spatula or the back of a spoon.
• Freeze for 10 minutes while making the soft caramel.
• In a small bowl, add fresh runny peanut butter, melted coconut oil, maple syrup, and vanilla.
• Combine with a spatula until it forms a consistent, smooth caramel.
• Remove the dish from the freezer and pour the caramel on top of the shortbread layer.
• Spread the caramel evenly with the spatula and return the dish into the freezer for 10-12 minutes or until firm.
• Meanwhile, melt the chocolate and melted coconut oil in a saucepan under medium heat. Otherwise, you can microwave chocolate and coconut oil in a small bowl, by 30 seconds burst, stirring between, until smooth and fully melted.
• Remove the dish from the freezer and pour the melted chocolate on top of the caramel layer.
• Spread with a spatula and return to the freezer for 2-5 minutes or until the chocolate layer is set.
• Remove from the freezer, use the pieces of parchment paper to lift out the bar from the dish.
• Slice with a sharp knife into 16 squares. You can slightly warm the blade under hot water before cutting to make this easier.

Storage

• Store the bars into an airtight container in the fridge for up to 5 days or freeze and defrost 2-3 hours before. It can be eaten half-frozen as well.