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Preheat oven to 350°F
In a mixing bowl, combine almond flour, 2 tbsp melted coconut oil, 2 tbsp maple syrup, 1 tsp vanilla, and a pinch of salt until well incorporated
Firmly press the mixture into an 8x8 inch pan, creating an even layer
Bake for 10 minutes, then remove from the oven and let cool completely
In a small saucepan, combine peanut butter, ⅓ cup maple syrup, ¼ cup coconut oil, 1 tsp vanilla, and a pinch of salt
Warm over medium heat, stirring frequently, until the mixture begins to bubble
Let it gently bubble for about 2 minutes, then remove from heat
Pour the mixture evenly over the slightly cooled crust
Transfer to the refrigerator and chill for about 1 hour, or until set
Melt the chocolate chips and 1 tbsp coconut oil together in a small saucepan over low heat, stirring until smooth
Pour the melted chocolate over the peanut butter caramel layer and spread evenly
Finish with a sprinkle of sea salt
Refrigerate for at least 30 minutes, or until fully set
Slice into bars and enjoy