Instructions

1. Line an 8×8 baking pan with parchment paper. Set aside for now.
2. In a small bowl, stir together the coconut flour, maple syrup, coconut oil, and vanilla until well combined. Press the mixture into the bottom of the 8×8 pan until it forms an even layer.
3. In a small saucepan, melt the caramel ingredients on medium-low heat for about three minutes, or until melted and well-combined. Stir continuously to prevent ingredients from burning.
4. Set mixture aside to cool for a couple minutes, then pour over the shortbread crust. Cover the pan with tinfoil and refrigerate for half an hour until the caramel has set.
5. In the meantime, make your chocolate mixture. Start by melting the coconut oil in a small saucepan. When it’s fully melted, stir in the cocoa powder, maple syrup, vanilla, and salt until the mixture is completely smooth with no lumps. Remove from heat and allow to cool.
6. When the caramel is done setting, pour the cooled chocolate over the top. Cover again and refrigerate for about an hour until firm.