• Cover a 9-inch x 6-inch loaf pan with parchment paper, leaving enough paper hanging out on the side of the pan so you can easily remove the bar later. Set aside.
• Add the shortbread crust ingredients to a medium-sized bowl in this order: Desiccated Coconut, almond flour, maple syrup, and melted coconut oil.
• Stir with a spatula first, then squeeze with your hand to make sure all the ingredients come together and stick together. It can be slightly crumbly, but that's ok. If it's very dry, add an extra tablespoon of coconut oil.
• Press the shortbread crumble tightly onto the prepared baking dish.
• Freeze the crust for 10 minutes while you are making the caramel layer.
• In a small bowl, add fresh, runny peanut butter, melted coconut oil, maple syrup, and vanilla. Then, combine the batter with a spatula until it forms thick, smooth caramel.
• Stir in the shredded coconut.
• Remove the baking dish from the freezer and spread the coconut caramel layer evenly on top.
• Press the coconut layer firmly with the back of a spoon or spatula.
• Return to the freezer for 10 minutes while you melt the chocolate.
• Melt the dark chocolate with coconut oil, under 'bain-marie' or in the microwave, by 30 seconds burst, stirring between to prevent the chocolate from burning.
• Drizzle the melted chocolate all over the bar and return to the freezer for 2 minutes to set the chocolate.
• Remove the baking tray from the freezer, pull out the bar from the tray using the piece of parchment paper to lift out the bar.
• Cut into 12 squares and enjoy!

Storage

• Store the bars in an airtight box, in the fridge for up to 2 weeks, or freeze for up to 3 months. Defrost each square individually at room temperature for 1 hour before eating. It can be eaten half frozen.