Preheat the oven to 350ºF. Grease a 14x5” tart pan (what I used), 9” tart pan, or 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).

Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and coconut oil and stir until fully combined and a smooth dough forms, pressing out any clumps of coconut oil.

Press the dough into the prepared pan. Dock the dough (press indentations into the dough with a fork) to prevent it from puffing up and bake for about 10 minutes, or until the dough looks dry and baked through. Let cool completely.

In a medium bowl, combine the melted coconut butter, coconut oil, maple syrup, and vanilla extract. Whisk until smooth and pour over the cooled crust. Spread into an even layer and place in the fridge to harden.

While the coconut layer hardens, make the chocolate topping. In a bowl, whisk together the melted coconut oil, cocoa powder, and maple syrup. Pour over the coconut layer and smooth to even out. Sprinkle with toasted flaked coconut.

Place in the fridge to harden completely before cutting into squares to serve. Store any leftovers in an airtight container in the refrigerator.