Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease any exposed sides of the pan with coconut oil.

In a medium saucepan, combine the full-fat coconut milk, 1/3 cup coconut sugar, and 2 tablespoons coconut oil. Bring to a gentle simmer over medium heat, whisking until the coconut sugar dissolves.

Reduce heat to medium-low and simmer for 15–20 minutes, stirring every couple of minutes, until the mixture has reduced by about one-third and is thick enough to coat the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla and a pinch of sea salt. Set aside to cool slightly; it will thicken more as it cools.

In a mixing bowl, whisk together the almond flour, coconut flour, and 1/4 teaspoon sea salt. Add the melted 1/4 cup coconut oil, 3 tablespoons maple syrup, and 1/2 teaspoon vanilla. Stir until the mixture resembles slightly damp sand and holds together when pressed between your fingers. If too dry, add maple syrup 1 teaspoon at a time; if too wet, sprinkle in a bit more almond flour.

Transfer the crust mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan, compacting it well. Bake for 10–12 minutes, until the edges are just lightly golden. Leave the oven on at 350°F.

Remove the crust from the oven. Sprinkle evenly with shredded coconut, then chopped nuts, then most of the dark chocolate chips, reserving a small handful of chocolate to scatter on top later.

Stir the coconut caramel. If it has thickened too much to pour, gently warm it over low heat for a minute or two. Slowly pour the warm caramel evenly over the coconut, nuts, and chocolate, using a spatula to nudge it into the corners so it seeps down into the layers.

Sprinkle the reserved chocolate chips over the top, along with a little extra shredded coconut or 2–3 tablespoons coconut sugar if you like a more caramelized, shiny top.

Return the pan to the oven and bake for 18–22 minutes, until the top looks set, the edges are bubbling slightly, and the coconut is lightly golden. Check during the last 5 minutes; if the coconut is browning too quickly, tent the pan loosely with foil.

Place the pan on a wire rack and let the bars cool completely to room temperature. Once cooled, transfer to the refrigerator and chill for at least 2 hours, or until fully set.

Use the parchment overhang to lift the slab out of the pan and onto a cutting board. Slice into 16 smaller bars or 9 larger bars with a sharp knife, wiping the knife with a warm, damp cloth between cuts for clean edges. Serve chilled or at cool room temperature.