Prep the pan: Line an 8-inch square pan with parchment so it hangs over two sides. This makes lifting out easier later.

Make the shortbread: In a bowl, whisk almond flour, all-purpose flour, coconut sugar, and salt. Stir in melted vegan butter and vanilla until a soft dough forms. It should hold together when pressed.

Press and bake: Press dough evenly into the lined pan. Dock lightly with a fork. Bake at 350°F (175°C) for 15–18 minutes, until lightly golden at the edges. Cool while you make the caramel.

Start the caramel base: In a medium saucepan, combine coconut milk, coconut sugar, maple syrup, and coconut cream. Bring to a gentle simmer over medium heat, whisking until sugar dissolves.

Simmer to thicken: Reduce heat to medium-low. Cook 18–25 minutes, whisking often, until the mixture darkens and thickens to a slow, glossy bubble. It should coat the back of a spoon. Be patient—this step matters.

Finish the caramel: Remove from heat. Whisk in coconut oil, vanilla, and salt until smooth and velvety. Taste for salt; it should be slightly salty to balance the sweetness.

Layer the caramel: Pour warm caramel over the cooled shortbread. Smooth the top. Chill in the fridge for 1–2 hours, until set and firm to the touch.

Prepare the chocolate: Add chopped dairy-free chocolate and oil to a heatproof bowl. Melt gently over a pan of barely simmering water (or microwave in short bursts), stirring until just smooth.

Top with chocolate: Pour the melted chocolate over the set caramel. Tilt the pan to spread evenly. Tap the pan on the counter to pop any bubbles. Sprinkle flaky sea salt if using.

Set and slice: Chill 45–60 minutes, until the chocolate is firm but not rock hard. Lift out by the parchment. Using a sharp, warm knife, score the chocolate, then cut into bars or squares, wiping the blade between cuts.