Preheat oven to 350°F. and line an 8x8-inch baking dish with parchment paper.
Prepare shortbread layer: add coconut flour, almond flour, and maple syrup to a bowl. Stir to combine. If the mixture is too crumbly, add another tablespoon maple syrup. Pour shortbread layer into prepared baking dish. Use your hands to press mixture into dish. Bake for 10 minutes, or until golden. Remove from oven and let cool completely.
Prepare coconut caramel layer: to a food processor add coconut milk, almond butter, pitted dates, and first amount of coconut oil. Process until mixture is completely smooth and creamy. Pour caramel layer over top of shortbread layer. Place in refrigerator to set, about 15 to 20 minutes.
Prepare the chocolate layer: melt chocolate and second amount of coconut oil together in the microwave or on the stove. Pour chocolate on caramel layer and sprinkle with sea salt. Place in refrigerator or freezer to set for 2 hours. Once chilled, remove from tray by pulling on either side of parchment paper. Slice into 1-inch bars with a sharp knife. Store bars in the refrigerator or freezer and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.