Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.
To make the base, combine the coconut flour and salt in a bowl. Stir in the Lakanto Syrup until fully combined, then add the coconut oil or butter and mix together with your hands to form a smooth dough. Using your fingers, press the mixture firmly and evenly into the base of the prepared tin, then bake for 10–12 minutes, until golden brown around the edges. Remove from the oven and leave to cool.
For the caramel filling, melt the ingredients together in a saucepan over medium–low heat, stirring gently, until nice and runny. Pour the filling over the cooled base, transfer to the fridge and leave for 30 minutes, or until chilled and set.
To make the chocolate topping, melt down the raw cacao butter in a small saucepan over low heat, then add in the cacao powder, your choice of sweetener and the vanilla and stir until well combined and thick and creamy. Once the caramel filling has set, pour the melted chocolate over and smooth the surface. Sprinkle over the salt (if using) and return to the fridge for 30 minutes for the topping to set.
To serve, remove from the fridge and cut into fingers with a warm knife.
If you cannot get your hands on the maple flavored monk fruit syrup, you can get the granulated version and gently melt down in a pan until liquid and incorporate into the recipe like that in liquid form.