Preheat the oven to 350ºF. Grease a 14x5” 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, pumpkin pie spice, and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.

Press the dough into the prepared pan. Bake for 10-12 minutes, or until light golden brown. If you want a crisper crust, let it bake for an extra minute or two or until it's more golden. Let cool completely.

For the filling, combine all of the ingredients in a small saucepan or heat proof bowl and heat over low heat or in the microwave for 30 seconds until all of the ingredients are melted and thoroughly combined. Pour over the crust and let cool in the refrigerator until set, about an hour to an hour and a half, before topping with chocolate layer. You can also let set in the freezer if you're in a hurry!

For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and let cool until set.

Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.