Preheat oven to 350 degrees Fahrenheit.

Add the rolled oats to a food processor and process for 3-4 minutes or until a fine flour is formed.

Add the oat flour, coconut flour, coconut oil, maple syrup, and vanilla extract to a large mixing bowl. Gently mix with a spatula until incorporated.

Grease a 9x13 rectangular tart pan with coconut oil. Transfer the crust mixture to the pan. Using your hands, press the mixture evenly into the pan. Use a fork to poke 8-10 holes in the crust to allow it to vent as it bakes. Transfer the pan to the oven and bake for 12-15 minutes or until just beginning to turn golden. Remove from oven and let cool completely.

Spread the shredded coconut out over a baking pan. Bake, alongside the shortbread crust, at 350F for 8-12 minutes or until golden brown, stirring every few minutes.

While the coconut and shortbread are baking, add the pitted medjool dates, coconut oil, almond butter, vanilla, and sea salt to a food processor. Process for 3-4 minutes or until a thick caramel develops.

Transfer the caramel to a mixing bowl, and stir in the toasted coconut until incorporated. This isn't the easiest thing to stir, so bring your muscles and patience to the table.

Once the shortbread is completely cool, carefully spread the coconut-caramel over the top. I find it's easiest to use my hands to press the caramel into place.

Slice into bars of desired size.

Add cacao butter, cacao powder, and maple syrup to a double boiler and heat over medium-low. Whisk together until melted and a smooth, creamy chocolate comes together. Let cool slightly.

If you have a heat-safe pastry bag, transfer the chocolate into the bag with a fine piping tip attached. Pipe the chocolate over each bar. If you don't have a heat-safe pastry bag, simply use a spoon to drizzle the chocolate over top. Let cool or refrigerate to set chocolate.