Preheat oven to 350 degrees. Prepare a 8” or 9” square pan with parchment paper or non-stick spray.
In a bowl, mix together coconut flour, almond flour, coconut oil and maple syrup. Mix until well combined. Press crust mixture into the bottom of the pan.
Bake for 10-12 minutes, or until edges turn golden brown. Let cool completely.
For caramel layer: in a small saucepan, combine peanut butter, maple syrup, coconut oil, vanilla and salt over medium-low heat. Whisk continuously until completely liquified. Once liquified, pour over cooled crust and let set in refrigerator before topping with chocolate layer.
For chocolate layer: Break up chocolate bar into microwave-safe bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified.
Once caramel layer is set, pour chocolate layer on top. Smooth evenly and sprinkle with flakey sea salt. Let set in refrigerator before slicing. Keep stored in the fridge or freezer.