Preheat the oven to 350ºF. Line an 8x8” square pan with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine coconut flour, coconut oil, maple syrup and salt. Stir to combine until it forms dough.

Press dough into prepared pan and sprinkle the top with a pinch of salt.

On a large baking sheet, spread shredded coconut in a thin layer and toast in oven for 3-5 minutes or until golden brown.

In a medium saucepan, combine almond butter, maple syrup, coconut oil, vanilla and salt and stir frequently over low heat until completely combined. Turn off heat.

Add ⅓ of your toasted coconut to the pan and stir to combine.

Pour caramel filling over your prepared shortbread layer and top with the remaining ⅔ toasted coconut. Add a pinch of salt as well, if desired. Place in fridge to set and cool completely.

Cut into 16 squares. Place in freezer while you prep your chocolate.

Prep a large baking sheet with parchment paper and set aside.

Melt 1 ½ cups of the dark chocolate (in the most shallow bowl you can get away with) in the microwave in 30 second increments, stirring after each, until melted and smooth.

Take the bars out of the freezer and dip the bottom of each bar into the dark chocolate, and place on a parchment lined baking sheet to set.

Melt the remaining ¼ cup dark chocolate, transfer to a small piping bag and drizzle the chocolate over the bars.

Store in an airtight container in the fridge (or freezer). Enjoy!