Make the shortbread.  Preheat oven to 350 degrees F.  Oil an 8 by 8 inch pan.

In a medium bowl, stir the coconut flour and vanilla bean powder together.  Stir in the maple syrup and work in the coconut oil until a crumbly dough forms.  Hands are really the best tool for this job.  Pour into the prepared pan and press into the bottom.  Bake about 15 minutes until golden brown.  Set aside to cool.

Once the crust is cool, make the filling.  In a small saucepan over medium low heat, stir the almond butter, maple syrup, and coconut butter together until melted and emulsified.  Stir in the vanilla and coconut until well combined.  Pour on top of the crust and carefully smooth into an even layer.  Sprinkle with sea salt and allow to set until cool, a couple hours at room temperature, or 30-60 minutes in the refrigerator.

Once the bars are set, cut them and remove them carefully from the pan.  Melt the coconut oil in a microwave safe bowl in the microwave until liquefied.  Stir in the carob or cocoa powder until smooth.  Dip the bottom of each bar in the mixture and place on a parchment lined tray to set.  Use leftover mixture to drizzle over the top of the bars.  If at any time you run out, just make another batch of coating mixture – the more the better.

Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about an hour.