Chocolate Caramel Shortbread Bars

Preheat the oven to 350°F and line an 8x8-inch pan with parchment. 2. Mix the almond flour, coconut flour, 3 tablespoons coconut oil, maple syrup and a pinch of salt. Press into the pan and bake 12 to 15 minutes until golden. Cool. 3. Soak the pitted dates in hot water 10 minutes and drain. Blend with the almond butter, vanilla, remaining salt and 2 to 3 tablespoons water until smooth. 4. Spread the caramel over the shortbread and freeze 20 minutes. 5. Melt the chocolate with the remaining coconut oil and spread it over the caramel. 6. Chill until set, then cut into 16 bars with a warm knife.