For the shortbread layer: Preheat oven to 350 degrees F. Combine coconut + almond flours w/ coconut oil & honey in large bowl. Stir out all crumbles of flour until thoroughly combined. Line 9×9 baking dish w/ parchment paper & pack down shortbread mixture into base. Bake for 10-12 min, or until starting to turn golden brown. Remove & let cool completely.

For the Caramel Layer: Combine almond butter, coconut oil, vanilla, maple syrup & sea salt in saucepan over the stove on medium-low heat & heat until completely liquified, whisking together. Remove from burner & let cool completely.

For the Chocolate Layer: Break up the chocolate bar into small bowl & add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until liquified. Or, heat over the stove.

To make the bars: Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer. spread out evenly. Set in fridge until it hardens (~20-35 minutes). Remove from fridge & pour choc over the top. spread out evenly. Sprinkle flakey sea salt & set back in fridge for 5-10 minutes to harden. Once chilled, remove the hardened mold from 9×9 pan by pulling on the sides of the parchment paper. Lay on cutting board & using a large chef’s knife, slice into 1/2-inch strips. from there, slice each strip into thirds.