Preheat the oven to 180 Celsius/350 Fahrenheit.
First, make the shortbread base. Simply mix the almond flour with the egg and vanilla. Either roll out the dough between 2 sheets of baking paper or line a 9x6 inch pan with baking paper and press the dough down evenly.
Bake for ca 25 minutes or until lightly browned
Next, make the caramel. Bring the coconut milk and fibre syrup to the boil. Turn the heat down and let it bubble away gently until it has reduced by half.
When the shortbread is done, remove it from the oven and let it cool down.
Spread over the caramel and place in the fridge for 10 minutes until it has firmed up.
Now make the chocolate topping - either heat coconut oil in a pan until liquid and add the cacao powder plus 1 tbsp of fibre syrup. Alternatively, melt 80g of dark chocolate (minimum 85% cocoa solids or higher).
Pour the melted chocolate over the caramel layer and let it firm up in the fridge.
Cut into bars and enjoy!