Cover a 9-inch x 5-inch rectangle baking dish with parchment paper. Set aside.
In a medium bowl, add coconut flour (or almond flour, if so, make sure you respect the correct ratio of ingredients, based on the flour you choose), maple syrup, and melted coconut oil.
Combine with a spatula at first, then knead the dough with your hands. The dough is soft and wet at first and dry as you go, becoming easier to shape into a ball.
Gather the dough into a ball and place it in the center of the prepared dish.
Press the ball with your fingers to evenly cover the bottom of the dish. You can smooth the top of the layer using a spatula or the back of a spoon.
Freeze for 10 minutes while making the soft caramel.
In a small bowl, add fresh runny peanut butter, melted coconut oil, maple syrup, and vanilla.
Combine with a spatula until it forms a consistent, smooth caramel.
Remove the dish from the freezer and pour the caramel on top of the shortbread layer.
Spread the caramel evenly with the spatula and return the dish into the freezer for 10-12 minutes or until firm.
Meanwhile, melt the chocolate and melted coconut oil in a saucepan under medium heat. Otherwise, you can microwave chocolate and coconut oil in a small bowl, by 30 seconds burst, stirring between, until smooth and fully melted.
Remove the dish from the freezer and pour the melted chocolate on top of the caramel layer.
Spread with a spatula and return to the freezer for 2-5 minutes or until the chocolate layer is set.
Remove from the freezer, use the pieces of parchment paper to lift out the bar from the dish.
Slice with a sharp knife into 16 squares. You can slightly warm the blade under hot water before cutting to make this easier.
Store the bars into an airtight container in the fridge for up to 5 days or freeze and defrost 2-3 hours before. It can be eaten half-frozen as well.
The nutrition panel is for one bar using coconut flour and maple syrup.