• Line an 8 x 8-inch pan with parchment paper (I recommend using two 8-inch-wide strips of parchment paper and placing one over the other to form a + in the pan). (Double-check your pan size—a 9 x 9-inch pan will yield bars that are much too thin.)

For the Homemade Dark Chocolate Layer

• Melt the cacao butter and coconut oil in a double-boiler or bain marie over medium heat until just melted. Be careful not to overheat or the cacao butter will seize and yield a gritty texture. Remove from the heat and whisk in the cacao powder and maple syrup. The chocolate should be smooth and glossy.
• Pour about two-thirds of the chocolate into the lined pan and tilt the pan back and forth to evenly coat the bottom. Freeze for 15 minutes to set the chocolate.

For the Creamy Vanilla-Coconut Layer

• While the chocolate sets, prepare the Creamy Vanilla Coconut Layer. Add the coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor. Process for 4 minutes, or until the coconut is mostly smooth and the texture of the mixture is fluffy, stopping to scrape down the sides as often as necessary.
• Scoop the coconut layer over the chilled chocolate and use a metal spatula or the back of a spoon to smooth. Freeze for 15 minutes to lightly set.

For the Caramel Layer

• While the coconut sets, prepare the Caramel Layer. Once you've made the caramel, let it cool slightly and then pour it over the coconut layer, using a spatula to smooth the surface if necessary. Freeze for at least 25 minutes, or until the caramel layer is well set.
• If the remaining chocolate has thickened, reheat it over low heat to warm back to a smooth, glossy, and pourable state. Then, pour the chocolate over the caramel layer, tilt the pan back and forth to evenly coat the surface, and freeze for at least 15 minutes to set.
• Carefully lift the bar out of the pan and slice into 16 squares. Store the bars in an airtight container in the refrigerator for up to two weeks or freeze for up to one month.