Preheat oven to 350 degrees F or 177 degrees C. Line an 8×8 inch square pan with parchment paper. It’s advisable to use 8×8 inch pan, but if you really don’t have other pans would work, just that the texture from the shortbread to caramel and dark chocolate layers might not be the same as how it is shown in the photo.
In a medium bowl add the whole wheat flour, coconut oil, maple syrup, vanilla extract, and salt. Mix together with a fork until it forms a thick crumb texture. Add to pan and use your fingers to evenly press down into the pan.
Bake for 10 minutes. Let it sit for 10-15 minutes before adding caramel.
Salted tahini caramel: Add the tahini, maple syrup, coconut oil, vanilla extract, and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes (or till all ingredients melted together), stir it frequently.
Pour over the Tahini Caramel to the crust. Tilt the pan to make sure that you have the caramel evenly in the pan.
Place in the fridge for at least 45 minutes-1 hour to harden the caramel. Or else if you’re in a rush – can let it sit in the fridge up to 45 minutes
After 45 minutes, time for chocolate layer: Add dark chocolate droplets or your preferred dark chocolate shape and coconut oil to a microwave-safe bowl and microwave on high in 30-second increments, stirring in between until chocolate is completely melted. Or melt the chocolate and coconut oil in a small saucepan over low heat.
Pour over the chocolate layer and tilt pan side-to-side to evenly distribute the melted chocolate. Put it back to the fridge and let it sit for 1 hour to 1hr 1/2.
Remove bars from pan, Optional to sprinkle with sea salt and cut into 16 squares.Keep it covered in the fridge until ready to serve.