Preheat the oven to 325F.

Whisk together the almond flour, stevia sweetener, and salt.

Melt butter and into flour mixture until the mixture is well incorporated and crumbly.

Place a layer of parchment paper on the bottom of your 8x8 baking pan. Flatten out the crust mixture and press firmly into the bottom.

Bake 15 to 18 minutes, until golden brown. Remove and let cool. While cooling, prepare your filling.

In a microwave-safe bowl, melt the chocolate and coconut oil at 30-second increments. Stir in between and continue to warm at 30-second increments until melted and smooth.

Use about 2/3 of the chocolate mixture and spread over the cooled almond crust.

Spread the coconut in a small skillet over medium heat. Stir frequently until toasted and light golden brown. Set aside.

Over medium heat in a large saucepan, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil approximately 3 to 5 minutes.

Remove from heat and add the vanilla, cream, and salt. The mixture will bubble.

Slowly stir in the toasted coconut. Spread the mixture over the chocolate-covered crust.

Let cool about 1 hour, then cut into squares. Reheat remaining chocolate mixture and drizzle over the bars.