Preheat the oven to 325° and line a 9x9 pan with parchment paper.
Make the shortbread. In a medium bowl, combine the coconut flour, coconut oil, maple syrup, salt, and vanilla. Stir well until a dough is formed. Press into the bottom of the pan and bake 8 minutes. Let cool at least 10 minutes before adding the SunButter layer.
Make the SunButter layer. In a medium to large glass measuring cup, combine the SunButter and coconut oil. Melt for 30 seconds in the microwave, until the coconut oil is melted. Stir until smooth. Add in the maple sugar and vanilla and mix well. Add on top of the shortbread layer and place in the fridge for at least 1 hour to chill.
Make the chocolate layer. Melt the chocolate and coconut oil together. This can be done on the stove top or in a bowl in the microwave. Mix until smooth and no chips remain. Pour over the SunButter mixture, spreading evenly. Place in the fridge for 1 hour, or until set.
Once set, these do not need to be refrigerated. They are actually best at room temperature or frozen. They cut best at room temperature. Store at room temperature up to 5 days, the fridge up to 2 weeks (bring to room temperature before serving) or frozen for a couple months.
*Coconut sugar can also be used, but maple sugar is more fine so it dissolves better.