Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. In a mixing bowl, combine almond flour, melted butter (or coconut oil), maple syrup, vanilla extract, and salt. Mix until resembling coarse crumbs. Press into the lined pan and bake for 10-12 minutes until golden brown and fragrant. Let cool completely.

In a separate bowl, blend together creamy peanut butter, maple syrup, vanilla extract, and almond flour until thick and smooth. Spread over the cooled shortbread base. Place in freezer for 30 minutes to firm up.

Melt dark chocolate chips and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour over the caramel layer, tilting the pan for an even coating. Return to freezer for 15-20 minutes until set.

Lift the dessert from the loaf pan using parchment paper. Use a warm knife to slice into 12 even portions. Store in an airtight container in the fridge.