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Add the shortbread ingredients to a small bowl and mix until a sticky dough forms. If the dough is too dry, add more sweetener. If it’s too wet, add more almond flour.
Line an 8x5 loaf pan with parchment paper and add the dough to the bottom of the pan. Use a piece of parchment paper to smooth out the dough until it covers the entire bottom of the pan. Bake at 350F for 10-15 minutes, until golden brown, then set aside to cool.
While the crust bakes, mix together the caramel. Once mixed, heat the caramel in the microwave or on the stovetop until it begins to bubble then remove from the heat (heating optional).
Once the crust has cooled, spread the caramel over the crust and then place the dessert in the freezer to harden.
Once hardened, remove from the freezer. Place the dessert on a cutting board and slice into 6-8 bars.
Next, melt together the chocolate and coconut oil (in the microwave or using the double boiler method).
Coat each bar in the melted chocolate then place on a tray lined with parchment paper (I like to sprinkle with sea salt). Refrigerate until the chocolate has hardened, then enjoy.
Store in the fridge or freezer.