Salted Caramel Peanut Butter Shortbread Bars

Make the shortbread crust - Preheat oven to 350 degrees. in a medium bowl, combine the coconut oil & honey - mix until smooth. Add almond and coconut flour. Fold together until fully incorporated - dough should be malleable. Press shortbread into a lined, 8-inch square pan - pack it in tightly, flattening until crust is evenly distributed throughout pan. Bake for about 10 mins or until edges are golden brown. Let cool completely in pan.

Make PB Caramel: in a high-speed blender or food processor, combine dates, coconut oil, coconut sugar, salt, almond milk, and peanut butter. Blend & try not to eat it all.

Pour caramel over cooled shortbread crust, and smooth it with the back of a spoon until it reaches the edges and is evenly distributed throughout the pan. Place pan in freezer and chill for 20 mins while you melt chocolate.

Melt chocolate chips and coconut oil together in a double boiler or microwaves in 10 second increments stirring throughout until mixture is smooth and glossy.

Remove pan from freezer, pour over melted chocolate. Sprinkle with flaky salt and place back into the freezer for an hour. Remove, cut into bars, and enjoy!