In a heavy saucepan, heat the coconut milk and sugar over medium heat, stirring often, until coconut milk begins to boil. Lower heat to simmer and reduce by half, stirring often to prevent the sugar from scorching. (If thicker, caramelized sugar begins to form on sides or bottom, use a whisk to reincorporate it.)

When it reaches a similar consistency to a thick sweetened condensed milk or a drippy caramel sauce, in around 30 minutes, add 2 tablespoons coconut butter and vanilla. Stir well and remove from heat. You should end up with a little over a cup of caramel-colored, sweetened coconut milk.

Preheat the oven to 350°F and line an 8x8" pan with parchment paper, then lightly grease with coconut oil.

While the caramel is simmering (be sure to continue stirring every few minutes), mix together the almond flour, cinnamon, salt, and coconut butter. Sprinkle the crust mixture into the prepared baking pan. Using your fingers or a spatula, press the mixture down in an even layer, covering the bottom of the baking dish.

Sprinkle the chocolate chips, chopped nuts, and coconut flakes evenly over the crust. Pour the sweetened coconut milk evenly over everything. Bake for 25-30 minutes, until lightly browned.

Let chill in the refrigerator for about an hour or until completely chilled and set. Cut into 16 squares with a sharp knife and serve!