Preheat the oven to 350º and line a 8x8 baking tray with parchment paper.

In a medium bowl, mix together coconut flour, almond flour, melted coconut oil, warmed honey, and salt. Mix together with a fork until it forms a crumb texture. Add it into the lined pan and press down to form a flat even surface.

Bake for 10-12 minutes or until the edges are just slightly golden. Allow the crust to cool fully before adding the caramel layer.

Combine almond butter, maple syrup, melted coconut oil, vanilla extract, honey and salt in a food processor and blend until combined.Spread caramel evenly onto the shortbread layer into the pan. Put the pan in the freezer to set and cool for 15-20 minutes.

Add chocolate chips and coconut oil to a bowl and melt. Stir to combine. Pour melted chocolate into the pan as the top layer and spread so it coats the top evenly.

Sprinkle with flakey maldon sea salt to finish OR Crunch up salted kettle chips in your hands and sprinkle them onto the top, slightly pressing some of them so they stick into the melted chocolate.

Put the tray in the freezer and let set for 2+ hours. If it is not cooled and set, the caramel will squish out when cutting the squares.

Pull the entire billionaire bar out by using the edges of the parchment paper and place on a cutting board. Slice with a warm knife and enjoy!

Store in the fridge or freezer.I personally like the freezer as its so chewy and caramely! Enjoy!