Preheat oven to 350 degrees F

Combine coconut and almond flour with melted coconut oil and warmed honey in a large bowl

Stir out all crumbles of flour until thoroughly combined

Line 8x8 baking dish with parchment paper and pack down mixture into base

Bake for 10-12 minutes, or until it is golden brown

Remove once done and let cool completely

Combine almond butter, coconut oil, vanilla, maple syrup, and sea salt in a saucepan on the stove on medium-low heat and warm until completely liquified, about 2-3 minutes. Stir occasionally

Remove from burner and let cool completely

Break up the chocolate bar into a small bowl and add coconut oil

Warm in a microwave for 30 second intervals, stirring in between, until completely liquified

Once the shortbread and caramel have completely cooled, pour the caramel sauce over the base layer, spreading it evenly

Set in the freezer until it hardens (anywhere from 30 minutes to 2 hours)

Remove from freezer and pour the chocolate on top, spreading it evenly

Sprinkle sea salt and set back in fridge for 5-10 minutes to harden

Once chilled, remove from the pan by pulling the sides of the parchment paper. Cut into bars, and enjoy!!