Line a bread loaf pan with parchment paper and set aside.

In a large bowl, add the almond flour, coconut oil and maple syrup. Combine with a spatula at first, then knead the dough with your hands. The dough is soft and wet at first, and will absorb moisture as you knead.

Press the ball with your fingers to evenly cover the bottom of the dish. You can smooth the top of the shortbread crust using a spatula or back of a spoon to make an even layer.

Freeze for 10 minutes while you are making the soft caramel layer.

In a small bowl, add peanut butter, melted coconut, maple syrup and vanilla extract. Pour homemade caramel sauce over the shortbread layer and return back to the freezer for 10-12 minutes or until firm.

Meanwhile, make the chocolate layer by melting the chocolate and coconut oil in a small saucepan over medium heat. You can also simply melt the chocolate layer in a microwave-safe bowl in the microwave.

Pour the melted chocolate on top of the caramel layer and put back in freezer for 2-5 minutes for chocolate to set. You can add a sprinkle of sea salt to the top if desired.

Cut into 8 squares and enjoy.