Make the shortbread crust.  Preheat the oven to 350 degrees F/ 325 degrees F convection.  Line an 8 or 9 inch square pan with parchment.

In a medium bowl, stir together the almond and coconut flours, vanilla, and salt.  Stir in the honey and work in the coconut oil until the dough comes together.  There can still be some small pieces of coconut oil, but the dough should be workable.  Press into the prepared pan and bake about 15 minutes until golden brown.  Cool completely.

Make the filling.  In a medium bowl, stir together cashew and almond butters, coconut oil, syrup, and vanilla until well combined.  Pour over the cooled crust, smooth into an even layer, and refrigerate until set, at least two hours.

Once bars are set, remove from the pan using the parchment and slice into small candy bar shapes using a serrated knife.

Make the coating.  Stir the oil and powder together until completely combined.  Using a fork, dip each candy bar, allow the excess to drip off, and place on a parchment lined baking sheet to set.  You may want to dip them again depending on how thick the coating is.

Bars may be stored in an airtight container in the refrigerator for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.