Start by preheating your oven to 350 degrees F and lining a square baking dish with parchment paper and then set it aside.
For our first layer, we’ll be making an almond meal crust.
In a large bowl, add the almond flour, pure maple syrup, and softened coconut oil. Mix this together to create a dough that holds together when pressed.
Press this dough evenly into the bottom of the casserole dish using your hands or a spoon.
Then, place this into the oven and bake until it’s lightly golden brown, about 14-16 mins.
Then, remove from the oven and add a layer of chopped macadamia nuts over top. Lightly press the macadamia nuts into the almond meal crust.
Over the macadamia layer, add the unsweetened coconut flakes.
Then, add a layer of dark chocolate chips.
To make the salted caramel sauce, in a sauce pan over medium heat, combine coconut oil and pure maple syrup, and stir together.
Once heated through, add almond butter, and then whisk together until smooth.
Remove from heat, then add in the vanilla extract and sea salt.
Drizzle a layer of our salted caramel sauce over the layer of dark chocolate morsels.
Then, top that with a layer of chopped almonds.
To make the homemade condensed coconut milk, in a sauce pan over medium-high heat, and whisk together coconut milk and some pure maple syrup.
Bring this mixture to a low boil, stirring frequently, then, turn the heat to medium and and simmer for 15-20 minutes, stirring frequently. The sauce will reduce by half.
Remove the sauce from the heat and allow to slightly cool.
Pour 1 cup of this sweetened coconut milk as evenly as possible over the top of the bars, and then gently move the pan around until the mixture begins to sink between the layers.
Place this into the oven and bake until the sides are lightly golden brown, and the top is bubbly and melted, about 25-30 minutes.
Remove from the oven and cool to room temperature. Then, chill or freeze until completely solid.