Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper. Add all ingredients for the crust to a mixing bowl and stir together until a thick, sticky dough forms. Pour mixture into the parchment-lined pan and press into an even layer. Bake in the preheated oven 10 to 15 minutes, or until the crust is golden-brown around the edges. Remove from the oven and allow crust to cool while preparing the rest of the recipe.

Add the coconut milk and pure maple syrup to a saucepan and bring to a full boil. Reduce the heat and allow mixture to cook at a gentle boil until very thick, about 15 to 20 minutes (stirring occasionally). Once ready, stir in the ghee/butter and sea salt. Remove from the heat and allow mixture to cool to room temperature. The caramel will thicken as it sits.

Add the chocolate chips and coconut milk to a small saucepan and heat over a double boiler, stirring consistently until mixture is smooth and melted.

Stir the ingredients for the maple tahini together in a bowl until well-combined.

Spread the chocolate ganache layer over the prepared crust. Sprinkle with chopped walnuts.

Pour the maple tahini over the walnuts and smooth into an even layer. Sprinkle the coconut over the tahini layer. Pour the caramel sauce over the coconut layer evenly. Sprinkle with chocolate chips and sea salt!

Bake at 350 degrees F for 20 minutes, or until the edges are golden-brown. Let bars cool at least 1 hour before slicing and serving.