Preheat your oven to 350°F (175°C) to ensure the shortbread layer bakes evenly.

Line an 8x8 inch baking pan with parchment paper to prevent sticking.

In a bowl, combine 1.5 cups almond flour, 3 tablespoons melted butter, 1.5 tablespoons maple syrup, 0.5 teaspoon vanilla extract, and 0.25 teaspoon salt. Mix well until a dough-like consistency forms.

Press the almond flour dough firmly into the bottom of your prepared baking pan.

Bake for 10-12 minutes until the edges are golden brown. Keep an eye on it to ensure it doesn’t burn.

While the base cools, mix together 1 cup creamy peanut butter, 0.33 cup maple syrup, 1 teaspoon vanilla extract, and 0.25 cup almond flour in a medium bowl until smooth.

Spread the peanut butter mixture evenly over the cooled shortbread layer.

Place the pan in the freezer for about 1 hour to firm up the peanut butter layer.

Melt 1 cup chocolate chips with 1.5 tablespoons coconut oil in the microwave or over a double boiler, stirring until smooth.

After an hour, remove the pan from the freezer and cut the bars into 16 pieces.

Dip each piece into the melted chocolate, tap off excess, and place on a parchment-lined tray.

Optionally, drizzle extra melted chocolate over the bars.

Return the tray to the freezer for about 10 minutes to let the chocolate harden.