Preheat the oven to 350ºF. Use a 14×5” tart pan or 8×8” and spray with avocado oil. It is best to line with parchment paper.

In a mixing bowl start with mixing the honey and melted coconut oil then vanilla and salt.

Add coconut flour and stir until fully combined and crumbly.

Mix until a dough ball forms.

Press the dough into the prepared pan. Bake for 8-11 minutes, or until golden brown around the edges. Let cool completely and make the caramel layer.

In a small saucepan, add coconut oil, tahini, and honey and heat until all of the ingredients are melted and thoroughly. This does not need to be boiling! As soon as it starts to boil add vanilla and salt and turn heat off. Stir to combine.

Pour over the crust and let cool completely in the refrigerator (about 1 hour) before topping with the chocolate layer.

For the chocolate topping, melt coconut oil and chocolate chips. (Watch the video ~ make sure you don’t overheat your chocolate because it will dry out.)

Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.