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Preheat oven to 325ºF and grease a 9x9 inch square pan (can also use 8x8 but baking time will be longer).
In a food processor, combine the coconut and sliced almond. Pulse until the pieces are broken up and about the size of oats in size. Transfer to a large bowl.
Add the almond flour, sweetener, 2 tbsp of the coconut flour, baking soda, and salt. Stir in the melted butter until mixture resembles coarse crumbs.
Press a little more than half of the mixture firmly into the bottom of prepared baking pan (it doesn't look like it will be enough, but it is...just keep pressing it in, as thinly as you need to). Bake 10 minutes, until puffed and edges are just golden brown. Remove and let cool completely.
Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier. Break it up into small crumbs.
While the bottom crust is cooling, make the caramel sauce and let it cool 10 minutes or so. Then pour the caramel sauce over the crust and sprinkle with chocolate chips.
Sprinkle the filling with the remaining crust and press lightly to adhere. Bake another 15 to 20 minutes, until the top crust is golden brown.
Remove and let cool completely before cutting into squares.