Preheat oven to 350 degrees Fahrenheit. Line a 9×9-inch baking pan with Gefen Parchment Paper.

In a large bowl, mix together the almond flour, melted coconut oil, maple syrup, and vanilla extract until combined.

Press the mixture firmly and evenly into the prepared pan. Bake for about 10 minutes, or until the edges are lightly golden.

Let the shortbread cool for at least 10 minutes before adding the caramel layer.

In a small saucepan, add the coconut milk and maple syrup. Bring to a boil, then continue boiling until thickened, about 20 minutes.

Watch it carefully so it does not boil over.

Once thick, remove from heat and stir in the peanut butter until smooth and creamy.

Pour the caramel over the cooled shortbread layer and spread evenly.

Transfer the pan to the fridge and let it set for 30 minutes to one hour, until firm to the touch.

Melt the chocolate chips and coconut oil together in the microwave or over a double boiler until smooth.

Pour the melted chocolate over the caramel layer and gently spread it into an even layer.

Sprinkle with flaky salt, if using.

Return the pan to the fridge for about 30 minutes, or until the chocolate is fully set.

Remove from the fridge, lift out of the pan using the parchment paper, and slice into 16 full-size bars or 32 mini bars.